I've made this almost every night this past week; a little obsessed - yes, but it's so delicious, Healthy, and easy to switch up so each night's version is variation on this original. It also looks like Fall with rich greens and deep browns and has nice, earthy flavors from the Mushrooms and a dash of balsamic vinegar. I love this dish because it's filling, but doesn't leave you feeling heavy. It's a great balance of fiber, minerals, and antioxidants.
The other fantastic part of this dish - quick and super easy to whip up. It's also great as a side, a dish unto itself, or mixed in with a cold salad. You can also combine with pasta, fish, and I know this is an odd one, but I used this as a Pizza topping and it made for a savory and healthy Veg Pizza (it's great for non diary eaters who are seeking to elevate their typical veg pizza experience).
Make this yummy delight
- Brussels Sprouts (dealer's choice - shaved, whole, sliced/diced)
- Organic Mushrooms - I'm loving brown button mushrooms and beech mushrooms
- Organic Yellow Onion
- Pepper
- Balsamic Vinegar
- A dash of organic olive oil to coat the pan
