Last night the partner-in-crime and I went to the recently opened Sprouts nearby. We mostly just wanted to check it out and see how it compared to our other favorite grocery stores, which we felt like we had cheated on (sorry!).
It was freaking huge. We ended up buying some stuff we may or not have have needed like tea and brussel sprouts and gluten-free cheese puffs. I admit that their produce section is pretty bomb, but I still love how easy it is to find things in our smaller favorite grocery store just across the street. Plus, the much smaller store has much better customer service.
For lunch today I decided to eat them brussels sprouts. Usually I roast them after letting it marinade with olive oil and balsamic, but today I thought, let’s try something different. So instead, bum-bada-bum! I made Sauteed Brussels Sprouts and Mushrooms with Quinoa.
- 4-5 brussels sprouts, cored with leaves separated
- 2 mushrooms, sliced
- salt to taste
- olive oil, enough to sauté
- butter, enough to sauté
- 1/2 tablespoon mirin
- 1/2 tablespoon apple cider vinegar
- Crushed red pepper
- Ice bath
- Boil salted water. Add brussels sprouts and cook for 1 minute.
- Drain brussels sprouts and add to ice bath. Leaving them there until cold.
- Drain sprouts again and let completely dry.
- In pan, heat olive oil and butter on high. Add mushrooms and let brown. Add brussels sprouts and sauté for 6-8 minutes.
- Add salt, thyme, red pepper. Stir. Add mirin and apple cider vinegar. Stir.
- Pour over cooked quinoa, garnish with some parmesan, and enjoy!
This may good enough for my non-brussels-sprouts eating partner in crime to try.
Inspired by Saveur.