Contributed by Susie Middleton, Fast, Fresh & Green
1 lb brussels sprouts
8 oz Cremini (baby bella) mushrooms, wiped clean
1⁄4 cup extra-virgin olive oil
2 oz bacon, cut into 1 inch pieces
2 sprigs fresh rosemary, each about 4 inches long
1 tsp kosher salt
2 tbsp unsalted butter, cut into pieces
Trim the stem ends of the Brussels sprouts. Cut the smallest sprouts into quarters. Cut the largest sprouts in half, and then cut each half into thirds. In both cases, cut lengthwise through the stem so that a piece of the core holds the leaves together. Cut the mushrooms in a similar fashion: Quarter the smallest ones, and cut the larger ones in half and then into thirds, lengthwise.
In a 10-inch straight-sided sauté pan, heat the olive oil over medium heat. Add the sprouts, mushrooms, bacon, and rosemary. Season with the salt and, using tongs, stir well to combine everything. The pan will be very crowded; that’s okay.
Turn the heat down to medium-low and cook, stirring occasionally at first and more frequently when the vegetables begin to brown, until the vegetables are well browned and the Brussels sprouts are tender (the stems may still be a bit firm), 28 to 30 minutes. (I like to use a metal spatula for turning the vegetables toward the end of cooking.) The bottom of the pan will be quite brown. Remove the pan from the heat, discard the rosemary, and add the butter pieces. Stir gently with a silicone spatula until all of the butter has melted. Give a generous squeeze of lemon over all and stir again. Taste and season with more lemon, if needed. Serve warm.