One way to add variety to veggies is to mix them. We had these with leftover turkey meatloaf. The richness of the veggies makes up for the leanness of the meatloaf. Don't be scared of the brussels sprouts. They are delicious if they aren't overcooked!
For two servings:
4-8 mushrooms, washed and sliced
8-10 brussels sprouts, washed, bottom removed, and halved
1 large leek, white & light green part, sliced and soaked in a bowl of cold water to remove any grit
2 T. olive oil
1 T. butter
1/2 lemon, zest and juice
1. In a large sauteé pan, put butter and olive oil on medium heat. Allow them to heat while you prepare the mushrooms.
2. Add sliced mushrooms and allow these to sauté while you prepare the brussels sprouts.
3. Add the brussels sprouts to the mushrooms and give them a stir. Let this sauté while you prepare the leeks.
4. When the grit from the leeks has settled, carefully scoop the floating leeks into the pan. Water clinging to the leeks helps create the sauce. Let this sauté while you prepare the lemon.
5. Add the lemon zest and lemon juice. Stir and sauté for a couple minutes until the sprouts are softened but still crunchy.
6. Spoon artfully over whatever else is on the plate.
Hint for using a lemon over several days: Don't cut it open. For this recipe, I scraped one side of it with a micro-plane for the zest and poked a fork in the lemon to get some juice. The wounded lemon is now back in the fridge to help another meal.