Sautéed Mushroom and Brussels Sprouts Medley with Garlic and Thyme Ingredients: - 2 cups Brussels sprouts, trimmed and halved - 2 cups mushrooms (such as cremini or button), sliced - 4 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon fresh thyme leaves (or 1/3 teaspoon dried thyme) - Salt and pepper to taste - Optional: grated Parmesan cheese for serving Instructions: 1. Heat the olive oil in a large skillet over medium heat. 2. Add the Brussels sprouts cut side down and sauté for about 5-7 minutes, until they begin to brown. 3. Add the sliced mushrooms to the skillet and continue to sauté for another 5 minutes, stirring occasionally. 4. Stir in the minced garlic and thyme, cooking for an additional 2-3 minutes until garlic is fragrant and mushrooms are tender. 5. Season with salt and pepper to taste. Remove from heat. 6. Serve warm, optionally topped with grated Parmesan cheese. Nutrition Value (per serving, serves 4): - Calories: 140 - Total Fat: 8g - Saturated Fat: 1g - Cholesterol: 0mg - Sodium: 10mg - Total Carbohydrates: 14g - Dietary Fiber: 5g - Sugars: 2g - Protein: 4g - Vitamin A: 8% DV - Vitamin C: 130% DV - Calcium: 4% DV - Iron: 6% DV