Brussel Sprouts and Carrot Saute

Brussel Sprouts and  Carrot Saute
Serves 4-6Ingredients:

8-10 Brussel sprouts quartered and cleaned
4 carrots scrubbed and thinly sliced
1 zucchini thinly sliced and cut into half moons
4 shitaki mushrooms washed and sliced
2 garlic cloves minced
1/2 red or sweet onion diced
1/2-1 tsp dill or 1 tsp fresh minced
1 Tbl brown sugar
1/2 tsp sea salt (pink or celtic preferred)
2-3 Tbl Olive oil or gheeMethod:

Heat pan to medium. Add oil, mushrooms, onions and garlic. Once onions and mushrooms begin to brown, add brussel sprouts and carrots. (May pre-blanch the quartered Brussel sprouts and carrots). If vegetables have been blanched then do not cover. Cover for 4-5 minutes until vegetables are beginning to soften.  Then add zucchini and seasonings.  Sauté uncovered until the onions and vegetables turn a nice caramelized brown. Approximately 10 minutes. Great served as a side or over brown rice.

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