- 4 cups Brussels sprouts, trimmed and halved
- 1/2 cup diced onion
- 1/2 cup diced mushrooms
- 15 pitted Kalamata olives, drained (reserve 1/2 teaspoon brine) and diced
- 2 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 4 teaspoons lemon-pepper seasoning (such as Mrs. Dash®)
- 1 tablespoon Sriracha hot sauce
- 1 tablespoon chopped fresh dill
- ground black pepper to taste
- 2 tablespoons olive oil
- Mix sprouts, onion, mushrooms, olives, lemon juice, garlic, lemon-pepper seasoning, Sriracha, dill, and black pepper in a large bowl; stir to season vegetables completely.
- Heat olive oil in a non-stick skillet over medium-high heat. Cook Brussels sprouts mixture in hot oil, stirring occasionally, until tender-crisp, about 10 minutes.