This combination of Brussels sprouts and fresh mushrooms with the aroma and flavor of fresh rosemary makes a delightful side dish. Brussels sprouts and mushrooms with rosemary is high on the healthy side and very low on the carb side.
Preparation time: 10 minutes
Cooking time: 8 to 10 minutes
Yield: 5 servings
2 cups small, fresh Brussels sprouts
1 clove garlic
1 lemon
1 cup fresh mushrooms
3 tablespoons butter
2 teaspoons fresh rosemary
1/8 teaspoon pepper
5 fresh sprigs rosemary for garnish (optional)
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 to 3 minutes.
Garnish each serving with a sprig of fresh rosemary, if desired.
Per serving: Calories 80 (From fat 64); Fat 7g (Saturated 4g); Cholesterol 18mg; Sodium 10mg; Carbohydrate 4g (Dietary fiber 1g); Protein 2g.
