Caramelized Brussel Sprouts with Cremini Mushrooms and Pomegranate Balsamic

Whether you fall into the brussel sprouts hater's club or the brussel fan club, this recipe is for you. After much initial protesting, this recipe quickly turns brussel haters into converts and the fans just love them even more.

1 1/2 pounds small, fresh brussel sprouts, dried end trimmed, and cut in half
1/2 pound fresh Cremini mushrooms sliced in half
1/4 cup Vine and Grind's Mushroom-Sage olive oil (or olive oil of you choice such as lemon, garlic, UP EVOO, etc as there are so many flavors to choose from.)
1 medium shallot thinly sliced
2 Tablespoons Vine and Grind's pomegranate balsamic
1 teaspoon salt
fresh ground pepper to taste

Heat a heavy-duty 12" saute pan, add the olive oil. Add the shallot and saute over medium until translucent. Add the mushrooms and brussel sprouts and saute over medium-high heat until the mushrooms and brussel 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 brussel sprouts). Season with salt and pepper to taste. Serve immediately.

Serves 4-6

Post a Comment!