You know, you don’t always have to roast your veggies – even though it seems like that is all I do. Sauteing with a little oil is just as tasty. And takes a lot less energy, fuel-wise and happens a lot more quickly. During the week, quick is what a person needs to get dinner going. Sometimes you get home and have the best of intentions, but you can’t think of something quick or easy to make. Well this is it, and makes enough to have for lunch the next day and to portion out for future dinners! Here is my vegan and gluten-free Easy Sautéed Brussels Sprouts.

Well I couldn’t just give you a recipe with only Brussels sprouts in it, you need more oomph with a meal. You know, like adding mushrooms. It’s my old standby veg – mushrooms along with onions. This recipe is seriously easy and relatively quick. It seems like the slicing of the veggies takes longer than the cooking. Which is true for the Brussels; while the mushrooms and shallots are sauteing is when you are quartering the sprouts then you just toss them in with the herbs and put the lid on and bam. Almost done.

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Rinse and slice mushrooms – yes, I just rinse my mushrooms instead of wiping them off. Slice mushrooms and shallots thinly, and mince garlic then toss it all in a pan with a few tablespoons olive oil. Saute on medium heat. Wash and quarter all Brussels sprouts, slicing off the dried ends/roots. Toss all of it into the saute pan with all herbs and about 1/4 cup water. Mix everything together then put the lid on and raise the temp just a little. Let steam a few minutes then take off lid and mix. Continue mixing everything until all liquid is gone and veggies start browning. Once browned to your desire, then your done! If you need more liquid to help with the browning just add a little more water at a time.

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Easy Sauteed Brussels Sprouts,

2 Large Shallots, sliced thin
5 Large Garlic Cloves, minced
1 Pkg Mushroom, sliced
2 Tbsp Pompein Olive Oil
2 lbs Bag Brussels Sprouts, quartered
1/4 Tsp Black Pepper
1 Tsp Thyme
1 Tsp Rosemary

1. Slice shallots and mushrooms thinly and mince garlic.
2. Warm olive oil in a large skillet then add veggies.
3. Saute on medium heat, just below medium.
4. Clean and quarter Brussels sprouts.
5. Add sprouts to pan with pepper and herbs, mix and add 1/4 cup water and put lid on. Leave lid on about two minutes then take off.
6. Turn heat up a little then let saute until all liquid is gone and veggies are getting brown.
7. Take off heat and enjoy!