Sautéed Brussels Sprouts and Mushrooms with Rosemary

Ingredients

• Olive oil

  1 tbsp or 14g

• Onion

  raw

  1 cup, sliced or 115g

• Brussels sprouts

  raw

  ½ lb or 227g

• White mushrooms

  raw

  2 cup, pieces or slices or 140g

• Rosemary

  dried

  1 tsp or 1g

• Salt

  table

  1 dash or 0.4g

Directions

1. Warm the olive oil in a large skillet over medium heat until shimmering.
2. Add the sliced onion and cook, stirring occasionally, until softened, 3–4 minutes.
3. Add the halved Brussels sprouts, cut sides down when possible. Cook undisturbed for 2–3 minutes, then stir and continue cooking until they begin to brown, about 2 minutes more.
4. Stir in the sliced mushrooms and sauté, stirring occasionally, until the mushrooms are tender and the sprouts are golden, 5–6 minutes.
5. Season with dried rosemary and salt to taste. Toss to coat and cook 1–2 minutes more to meld the flavors; adjust seasoning if needed and serve.