Brussels Sprouts & Mushrooms With Rosemary
February 09, 2015
Categories: Dinner, Side Dishes, Vegetables, Brussels sprouts, Mushrooms, North American, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Christmas, Easter, Entertaining, Fall/Autumn, Romantic Dinner, Summer, Sunday Dinner, Thanksgiving, Winter, Weeknight Meals, Stove Top, Diabetic, Gluten-Free, Heart Healthy, Low Calorie, Low Carbohydrate, Low Sodium, No Eggs, Spring, Kosher Dairy more
"This combination of brussels sprouts and fresh mushrooms with the aroma and flavor of fresh rosemary makes a delightful side dish. It's high on the healthy side, and very low on the carb side. From By Jan McCracken from Healthy Carb Cookbook For Dummies. Per serving: Calories 80 (From fat 64); Fat 7g (Saturated 4g); Cholesterol 18mg; Sodium 10mg; Carbohydrate 4g (Dietary fiber 1g); Protein 2g."
- Serving Size: 1 (154.4 g)
- Calories 161.3
- Total Fat - 11.5 g
- Saturated Fat - 5.8 g
- Cholesterol - 182 mg
- Sodium - 138.5 mg
- Total Carbohydrate - 9.3 g
- Dietary Fiber - 3.3 g
- Sugars - 2.3 g
- Protein - 8.1 g
- Calcium - 64.7 mg
- Iron - 3.3 mg
- Vitamin C - 61.3 mg
- Thiamin - 0.1 mg
In a medium saucepan, place the Brussels sprouts in about an inch of water. Bring to a boil.
Cook for about 6 minutes, just until crisp-tender. Drain.
Crush the garlic clove.
Grate the lemon’s peel. You can discard the lemon, you need only the peel.
Cut the mushrooms in half.
Melt the butter in a large skillet, over medium heat.
Stir in the garlic, rosemary, pepper, and 1/2 teaspoon lemon peel.
Add the mushrooms. Cook over medium heat, just until the mushrooms are softened, about 3 minutes.
Stir in the brussels sprouts. Continue cooking only until thoroughly heated, about 2-3 minutes.
Garnish each serving with a sprig of fresh rosemary, if desired.
Tips & Variations
No special items needed.