Recipes: Cheddar Mushrooms and Garlicky Brussel Sprouts

Brussel Sprouts - they're like little, tiny cabbages - slice each in half.

Meanwhile, in 2 separate pans, melt 1 Tbsp. butter and 1 Tbsp. olive oil in each pan over Medium high heat. Add 2 tsp. prepared minced garlic to each.

Add 8 oz. of sliced mushrooms to one pan. Sprinkle with salt and pepper. Reduce heat to low and simmer until golden - about 15-20 minutes.

Add brussel sprouts to second pan, face down. Sprinkle with salt and pepper. Turn pan down to low and simmer until browned - about 20 minutes.

Add a few Tbsp. of shiraz (or your favorite red wine). Simmer for another 5-10 minutes.

Flip brussel sprouts, cover, and cook 5-10 more minutes.

After wine has reduced, add 1/4 c. shredded sharp cheddar cheese. The sharper, the better.

Garlicky Brussel Sprouts - Yum!! Bryan and I both loved them!

Dinner is Served! Bryan had a baked potato while I had a sweet potato.

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4 responses to “Recipes: Cheddar Mushrooms and Garlicky Brussel Sprouts

  1. These both look yummy! We love brussel sprouts!

  2. Thanks for following, Julia!

    Mmm! They were so good! Bryan loved them too, so we both get to add a vegetable to our list of veggies we like! 🙂 Though, I haven’t met a vegetable that didn’t like butter, garlic, salt, and pepper. 🙂

    Hey, we should get together when my semester is finished. We could do a Veggie Fest or something. Enjoying getting to know you a bit through blogging! 🙂 Have a great rest of the weekend!

  3. Definitely! Sounds fun!

  4. Pingback: Recipes: Vegetable Quinoa and Vegetable Bouillon « My Journey to Lean

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