Cauliflower, Brussels Sprouts & Crimini Sauté
Ingredients:
two 1/2 cups cauliflower florets (I used yellowish cauliflower)
v ounces sliced crimini mushrooms
10 Brussels sprouts, halved
1 onion, chopped
three tablespoons fresh thyme leaves
1 tablespoon olive oil
1 tablespoon butter
juice of 1 lemon
Directions:
Toss the vegetables alongside the thyme in addition to lemon juice inwards a large bowl. Set aside. Heat the butter in addition to fossil oil inwards a large skillet. Add the vegetables in addition to cover. The vegetables should survive inwards a unmarried layer. Cook nigh three minutes or until simply get-go to larn tender. Uncover in addition to cook, stirring occasionally, until all of the H2O evaporates in addition to the vegetables are lightly caramelized. Serve hot.
Yield: 4-6 servings
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