Buttery Sautéed Brussels Sprouts with Mushrooms

This might just be my new favorite veggie side dish! Brussels sprouts get par-boiled first, then sautéed with mushrooms, butter, and garlic until perfectly fork-tender and golden. The whole thing comes together on the stovetop in under 20 minutes and pairs perfectly with any main dish.

Course Side Dish

Cuisine American

Diet Vegetarian

Keyword Brussels Sprouts and Mushrooms, buttered brussels sprouts and mushrooms, garlic butter brussels sprouts skillet, quick buttered vegetable side brussels sprouts, sautéed Brussels sprouts with mushrooms side dish

Prep Time 3

Cook Time 17

Servings

Author Pamela Reed

Ingredients

4 cups brussels sprouts trimmed and halved
5 tablespoons butter
2 cloves garlic minced
8 ounce package whole button mushrooms sliced
salt and pepper to taste

Instructions

Bring a pot of salted water to a boil over high heat. Add brussels sprouts and cook until a fork easily slides in, around 9-12 minutes. Drain brussels sprouts and set aside.
Melt butter in a large skillet over medium heat. Add in minced garlic and mushrooms, cooking until the mushrooms lightly brown, about 5 minutes.
Add brussels sprouts into the skillet, along with a sprinkle of salt and pepper to taste, and stir so everything is fully coated in the butter.
Serve and enjoy these buttery brussels sprouts!