If you like Brussels sprouts already… prepare to love them more!! This recipe will even convert those who avoid Brussels sprouts at festive family dinners!!
1 1/2 pounds small, fresh Brussels sprouts, dried end trimmed, and cut in half
1/2 pound fresh Cremini mushrooms, sliced in half
1/4 cup Olive Us Wild Mushroom & Sage olive oil (or try Lemon, Garlic, UP EVOO, etc.)
1 medium shallot, thinly sliced
2 Tablespoons Olive Us Pomegranate Dark Balsamic
1 teaspoon sea salt
fresh ground pepper to taste
Heat a heavy-duty 12″ sauté pan, add the olive oil. Add the shallot and sauté over medium until translucent. Add the mushrooms and Brussels sprouts and sauté over medium-high heat until the mushrooms and Brussels sprouts begin to caramelize (about 6 minutes). Add the 2 tablespoons of pomegranate balsamic to the pan stirring and scraping to de-glaze it. (Make sure to scrape up the browned bits of mushroom and shallot at the bottom while evenly coating the Brussels sprouts). Season with salt and pepper to taste. Serve immediately.