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šø 1 -1/2 pounds small, fresh brussels sprouts, dried end trimmed, and cut in half
šø 1/2 pound fresh Cremini mushrooms sliced in half
šø 1/4 cup Oliveziaās Mushroom & Sage Olive Oil
šø 1 medium shallot thinly sliced
šø 2 Tablespoons Oliveziaās Pomegranate Balsamic Vinegar
šø 1 teaspoon salt
šø Fresh ground pepper to taste
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Heat a heavy-duty 12" saute pan, add the Oliveziaās Mushroom & Sage Olive Oil. Add the shallot and sautĆ© over medium until translucent. Add the mushrooms and brussels sprouts and sautĆ© over medium-high heat until the mushrooms and brussels sprouts begin to caramelize (about 6 minutes). Add the 2 tablespoons of Oliveziaās Pomegranate Balsamic Vinegar 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 hot.
Adapted from: Veronica Foods