Brussels Sprouts with Mushroom Sauce

Ingredients

• 300 g Brussels sprouts
• 120 ml Low-sodium chicken broth
• 5 cups Lemon juice
• 5 tbsp Dijon mustard
• 1 tsp Fresh rosemary
• 75 g Mixed mushrooms
• 14 cup Dried cranberries
• 14 cup Chopped walnuts or pecans
• 15 tbsp Extra-virgin olive oil
• 1/4 tsp Sea salt
• 1/4 tsp Freshly ground black pepper

Instructions

1. Brussels sprouts: rinse, remove any tough outer leaves, trim a little off the base, and cut in half.
2. Steam the Brussels sprouts until tender but still bright green.
3. Add olive oil to a nonstick pan and heat over medium-high.
4. Add mixed mushrooms and sauté until softened and lightly golden.
5. Pour in low-sodium chicken broth and bring to a boil.
6. Add lemon juice, Dijon mustard, and fresh rosemary; simmer until the sauce thickens.
7. Add the Brussels sprouts and toss to coat evenly in the sauce.
8. Stir in dried cranberries and chopped walnuts or pecans.
9. Season with sea salt and black pepper, then plate.

Storage and Meal Prep Tips