As summer is coming to a close, and the warm colors of Autumn start to show, I like to start mixing up my vegetables to add some color and texture.
1 container, drained and sliced mushrooms
About 12 Brussel sprouts, washed and halved
1 large yellow onion, sliced
2 sweet potatoes, peeled and sliced
About 3 cups of quartered purple potatoes
1/4 cup soy sauce
2 Tbsp olive oil
4 Tbsp margarine or butter
In a large skillet, heat oil and butter until melted. Add onions. Cook until almost translucent. Add mushrooms and soy sauce. Stir. Cook for about 5 minutes over medium heat. Add Brussel sprouts, potatoes, and garlic salt. Cook for about 15 minutes, stirring often. Reduce heat to low, cover. Simmer for about 10 minutes.
You will want a fork to easily slide into the potatoes. If after this time, a fork does not slide easily, transfer vegetables into a microwave safe bowl, drizzle with about 1-2 Tbsp of olive oil, cover, and cook for about 5-10 minutes. If you have a fresh vegetable sensor cooker setting on your microwave, use that.
Let stand for 5 minutes, then serve! Can be paired with protein, noodles, or rice.
Hope y’all enjoy that and let me know what you think!
Until next time,