·1 lb Brussels Sprouts, quartered
·1 lb mushrooms, halved
·Kosher salt, to taste
·Freshly ground pepper
·4 tablespoons olive oil
·4 cloves garlic minced
·2 tablespoons fresh parsley, chopped
·Juice of 1 lemon
·Zest of 1 lemon
Preheat a large cast iron skillet over medium-high heat and add 2 tablespoons of olive oil. Cook Brussels sprouts for 5-8 minutes, or until browned. Remove and set aside. Add remaining 2 tablespoons of oil and cook the mushrooms and garlic until browned, about 5-6 minutes. Toss the Brussels sprouts back into the pan with mushrooms. Add in the lemon juice and zest. Season with salt and pepper and garnish with fresh parsley. Serve and enjoy!
I have been getting vegetables and fruit from Down Farm for some time now. I really like the freshness, variation and occasional unusualness of what comes in the bag. I enjoy the challenge of cooking up what comes.
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