Brussels Sprouts And Mushrooms

1. 1

   Clean and slice vegetables.

2. 2

   Place in large pan of salted water and bring to boil.

3. 3

   Add a squeeze of lemon juice and cook for 10 to 12 minutes until tender.

4. 4

   Heat 1/4 cup butter in skillet with a squeeze of lemon juice and cook the mushrooms for 4 minutes.

5. 5

   Drain the sprouts well and turn both vegetables into a warmed serving dish.

6. 6

   Mix and dot remaining butter then squeeze the remainder of lemon juice over top and sprinkle the almonds.

* Per serving · 4 servings · Values may vary.