𝐅𝐞𝐚𝐭𝐮𝐫𝐞𝐝 𝐅𝐥𝐚𝐯𝐨𝐫𝐬
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
🔸 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 Olivezia’s Mushroom & Sage Olive Oil
🔸 1 medium shallot thinly sliced
🔸 2 Tablespoons Olivezia’s Pomegranate Balsamic Vinegar
🔸 1 teaspoon salt
🔸 Fresh ground pepper to taste
𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬
Heat a heavy-duty 12" saute pan, add the Olivezia’s Mushroom & Sage 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 Olivezia’s 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