Caramelized Brussels sprouts with sautéed mushrooms and walnuts

Trim the Brussels sprouts by removing any damaged outer leaves, cut off the stem ends, and slice them in half. Clean the brown button mushrooms and cut them into thick slices or quarters. Finely dice the onion, and crush or finely mince the garlic.

In a dry, preheated pan over low heat, toast the roughly chopped walnut kernels for 2-3 minutes until fragrant and crisp, then pour them into a small bowl and set aside for serving.

In the same pan, heat the sunflower oil and half of the butter (20 g). Place the halved Brussels sprouts cut side down and cook over medium-high heat for 4-5 minutes until nicely golden brown and lightly caramelized. Then flip them over and cook for another 2-3 minutes. Transfer them to a plate.