This is the perfect low calorie, high fiber recipe to serve as a side dish or have for lunch. It is packed with flavor and nutrition in every bite! Brussels sprouts contain compounds that support detoxification and prevent inflammation. Additionally, they are high in antioxidants, which prevent free radical damage, thereby reducing the risk of cancer (and wrinkles!) Mushrooms are equally as amazing, as they possess anti-cancer and anti-inflammatory benefits as well! They have also been shown to support the immune and cardiovascular systems. (source). Eat your way to health with this tasty side dish (so you can have an extra Reese's Peanut Butter Cookie Dough Bite for dessert)!
Calories per serving: 74
Cost per serving: $1.22
Equipment you'll need: small skillet, large saucepan
This recipe was adapted from FatFree Vegan Kitchen's original recipe. Find it here.
Ingredients: makes 4 servings
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 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
Method:
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!
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!
