Brussels Sprouts & Mushrooms With Rosemary

Step 1: In a medium saucepan, place the Brussels sprouts in about an inch of water. Bring to a boil.

Step 2: Cook for about 6 minutes, just until crisp-tender. Drain.

Step 3: Crush the garlic clove.

Step 4: Grate the lemon’s peel. You can discard the lemon, you need only the peel.

Step 5: Cut the mushrooms in half.

Step 6: Melt the butter in a large skillet, over medium heat.

Step 7: Stir in the garlic, rosemary, pepper, and 1/2 teaspoon lemon peel.

Step 8: Add the mushrooms. Cook over medium heat, just until the mushrooms are softened, about 3 minutes.

Step 9: Stir in the brussels sprouts. Continue cooking only until thoroughly heated, about 2-3 minutes.

Step 10: Garnish each serving with a sprig of fresh rosemary, if desired.