Calories per serving: 74
Cost per serving: $1.22
Equipment you’ll need: small skillet, large saucepan
1 lb frozen petite brussels sprouts
2 cups baby bella mushrooms, sliced
1/2 cup red onion, chopped
2 cloves garlic, minced
3/4 cup vegetable broth
salt and pepper, to taste
1. Heat a nonstick skillet on medium heat. Add onions to skillet and cook for 2-3 minutes until browned, stirring constantly. Add in garlic and cook for another minute. If the onions stick to the skillet, add in one teaspoon of vegetable broth at a time to prevent sticking. Remove onions and garlic and place in large bowl.
2. In a large saucepan, add 1/4 cup vegetable broth and brussels sprouts. Cover and bring to a rapid boil. Bring temperature to low heat and simmer for 8-10 minutes, covered. Halfway through, add remaining vegetable broth.
3. At 7 minutes, add in mushrooms and cook, covered, for another 1 to 2 minutes.
4. Add brussels sprouts and mushrooms to bowl containing garlic and onions. Add salt and pepper, toss, and enjoy!