• 2 Tbsp oil
  •  1 lb brussels sprouts, thinly sliced with ends removed
  •  8 oz, baby portabella mushrooms
  •  2 cloves garlic, minced
  •  1 tsp fresh rosemary, chopped
  •  1 Tbsp fresh lemon juice
  •  Salt and pepper to taste


  1. Heat oil in a 12 inch skillet over medium high heat.
  2. Add brussels sprouts, mushrooms, garlic and rosemary. Reduce heat to medium and cook, stirring for 7 minutes or until sprouts are tender.
  3. Stir in lemon juice, salt and pepper to taste. Serve.