·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!
Such an amazing project which results in amazing veg to feed us throughout the week ! It has also introduced us to veg we might otherwise not have tried and love them now. And it's all local and chemical free! Cannot recommend it enough :)
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