Brussels sprouts are among the top 5 favorite veggies in my life. If the fresh ones are not absolutely perfect use frozen ones. This is a quick and easy side dish, or for me this could be the main dish with a big piece of corn bread.
Brussels Sprouts with Mushrooms
4 cups Brussels sprouts
4 tablespoons olive oil
1/2 pound fresh mushrooms, sliced
Salt and pepper
Juice of 1 lemon
1 tablespoon parsley, finely chopped
Steam sprouts in salted water to cover until tender; drain thoroughly.
Saute mushrooms in oil until wilted. Add sprouts, salt and pepper to taste and lemon juice. Toss lightly and sprinkle with parsley before serving.