2 tablespoons olive oil
2 cups halved Brussels sprouts
2 cups sliced cremini mushrooms
1 teaspoon minced garlic
1 teaspoon fresh thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons whole-wheat panko
1 tablespoon white wine vinegar
1/4 cup grated Parmesan cheese
Heat olive oil in a large skillet over high. Add Brussels sprouts (8 oz.); cook until browned, 3 to 4 minutes.
Add sliced cremini mushrooms (4 oz.); cook until tender, 3 to 4 minutes.
Stir in minced garlic, fresh thyme, kosher salt, and black pepper; cook 1 minute.
Remove from heat. Stir in whole-wheat panko and white wine vinegar; top with grated Parmesan cheese.
ps – Leftovers are delicious served atop a salad or tossed with a quick tahini dressing.
Recipe from Cooking Light