Open Accessibility Menu

COVID-19 (Coronavirus) Update Learn More

Dear Friends and Neighbors,

CentraCare care givers have been working around the clock for more than 20 months to care for you, your families and friends during COVID. We are committed to caring for every Minnesotan who needs us, and nothing will prevent us from doing so – even during these never-seen-before times.

The challenge of providing this level of care is that our hospital beds are often full. ERs in all of our hospitals are packed. And our clinical teams are exhausted. Early in the pandemic, our community stepped up in amazing ways to help us. We ask that you again join us in fighting this pandemic together.

How can you help?

  • Please get your COVID vaccines and booster shots. They are proven safe and effective in reducing COVID illness, keeping people out of the hospital, and preventing death.
  • If your situation is not an emergency, please use other care options, including:
  • If this is a medical emergency, call 9-1-1, or visit the ER.

Together, we can do this. Thank you for your support.

Ken Holmen, MD
President and CEO

E’s Awesome Brussel Sprouts & Mushrooms

Published in Recipes, Salads & Vegetables Author: CentraCare

Author: Susan Voisin/Source: FatFree Vegan Kitchen

Web Page:


  • 1 pound Brussels sprouts
  • 1 small onion, quartered and thinly sliced
  • 2-3 cloves garlic, thinly sliced
  • 8 ounces mushrooms (baby bella or button), sliced
  • 3/4 cup vegetable broth
  • Salt and freshly ground black pepper to taste


Trim the dry ends off the sprouts and then cut them in half. Prepare the remaining vegetables and heat a non-stick skillet. Have the vegetable broth standing by.

Put the onions into the hot skillet and give them a sprinkle of salt (optional, but speeds browning). Stirring constantly, adding a teaspoon or two of broth to the skillet if the onions stick, cook until the onions begin to brown, about 2-3 minutes. Add the garlic and more broth if necessary, and cook for another minute. Remove onions and garlic to a plate and return the skillet to the heat.

Put the sprouts into the skillet, cut side down. Cook until they begin to brown and then add in the mushrooms and stir. Cook for another minute or two, stirring frequently. Add about 1/2 cup vegetable broth and the reserved onions, stir, turn down the heat, and cover tightly. Cook until the sprouts are tender and easily pierced with a fork, 3-5 minutes, adding more broth if necessary. Season with salt and pepper to taste and serve immediately, garnished with grated orange peel if desired.

Yield: 4 servings

Nutrition Information Per Serving
  • Calories: 72
  • Fat: <1 g.
  • Sat. Fat: 0 g.
  • Trans Fat: 0 g.
  • Sodium: 117 mg
  • Carbs: 15 g.
  • Fiber: 5 g.
  • Protein: 6 g.