Pan-Fried Brussels Sprouts and Mushrooms with Thyme

Ingredients and Weight:

• Brussels sprouts: 1.5 pounds, trimmed and halved
• Mushrooms (cremini or button): 1 pound, sliced
• Olive oil: 3 tablespoons
• Shallots: 1/2 cup, finely chopped
• Garlic: 2 cloves, minced
• Fresh thyme: 1 tablespoon, chopped
• Salt and black pepper to taste

Preparation Time:

• 15 minutes

Cooking Time:

• 20-25 minutes

Difficulty Level:

• 2 (easy)

Preparation Method Steps:

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the Brussels sprouts and cook, stirring occasionally, for 5-7 minutes, or until starting to brown.
3. Add the mushrooms, shallots, garlic, and thyme to the skillet. Season with salt and pepper and cook, stirring occasionally, for an additional 8-10 minutes, or until the mushrooms are tender.
4. Reduce heat to low and simmer for 5 minutes more, or until the Brussels sprouts are fork-tender.

Nutritional Information:

(Per 1/8th of recipe)

• Calories: 120
• Fat: 6g
• Carbohydrates: 15g
• Protein: 3g
• Fiber: 3g

Dish Characteristics:

• Savory and earthy
• Slightly crispy on the outside and tender inside
• Aromatic and flavorful

User Comments:

• "These Brussels sprouts are so delicious! I'm picky about vegetables, but these were a hit with my whole family."
• "I love the combination of Brussels sprouts and mushrooms. The thyme adds a nice touch of flavor."
• "This recipe is so easy to make. I'll definitely be adding it to my regular rotation."

Special Precautions and Tips:

• Be careful not to overcook the Brussels sprouts, as they can become mushy.
• If you don't have fresh thyme, you can substitute 1 teaspoon of dried thyme.
• Serve immediately with your favorite side dishes, such as roasted chicken, grilled salmon, or mashed potatoes.