This has been one of those weeks where I've been so unprepared for meal prep and every day I come home, I feel like I'm running around like a chicken with its head cut off just trying to figure out what we're going to have for dinner! It just goes to show how much stress meal prepping takes off your shoulders, right?
Andrew picked up a couple things from the grocery store the other night and a few brussel sprouts and a box of mushrooms were a couple of the items. What's funny is (like many kids) I used to HATE brussel sprouts and they eventually grew on me. I had a few recipes that totally transformed the taste for me and suddenly they were a veggie I often craved. It's funny how your tastebuds can change so dramatically :)
I can pop sautéed mushrooms like candy so I decided to throw them together in one tasty side dish to pair with our grilled chicken. Here's what I came with and I have to say, I thought it was pretty tasty and it was SO quick and easy to throw together!
8oz sliced mushrooms (1 carton)
About 1.5C Brussel sprouts
4 TBS red wine
Salt & pepper to taste
1/2 tsp Rosemary
1 heaping TBS minced garlic
2 TBS EVOO
Cut off the ends of the brussel sprouts and cut each sprout in half (bottom to top). Some of the leaves might fall off when doing this, but you can just add them to the pan too. Make sure you pull off any outer leaves that have browned or are yucky!! Sauté the brussel spouts on high heat for about 5 minutes in 1TBS EVOO. Add in the mushrooms with 2 TBS EVOO more and cook through until browned.
Add in the minced garlic, rosemary & salt and pepper & cook for one minute on medium/high heat, then add in the red wine and cook for one or two more minutes until all the flavors are melded together. Serve hot with a main dish (great with grilled chicken and a full glass of VINO!!!)