3-4 cups Brussels sprouts, rinsed & de-stemmed, sliced longitudinally in half
1 large yellow onion, sliced
1, 8-oz package sliced baby bella mushrooms
1 1/2 tbs extra virgin olive oil
1/2 cup chopped pecans
1/4 cup chopped fresh mint
2 tbs honey
Salt & pepper to taste
In a large skillet over low/medium heat, saute the onions, Brussels sprouts and mushrooms in the olive oil until onions are translucent, mushrooms are soft and Brussels sprouts are tender crisp. Stir frequently. (This will take about 12-14 minutes.) When Brussels sprouts are cooked to suit you (I do not like them mushy), add the pecans, honey, mint and a little Kosher salt. Stir until the dish is well-blended and serve.
