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Oliveziaโ€™s Caramelized Brussel Sprouts

๐…๐ž๐š๐ญ๐ฎ๐ซ๐ž๐ ๐…๐ฅ๐š๐ฏ๐จ๐ซ๐ฌ





๐ˆ๐ง๐ ๐ซ๐ž๐๐ข๐ž๐ง๐ญ๐ฌ

๐Ÿ”ธ 1 -1/2 pounds small, fresh brussels sprouts, dried end trimmed, and cut in half

๐Ÿ”ธ 1/2 pound fresh Cremini mushrooms sliced in half

๐Ÿ”ธ 1/4 cup Oliveziaโ€™s Mushroom & Sage Olive Oil

๐Ÿ”ธ 1 medium shallot thinly sliced

๐Ÿ”ธ 2 Tablespoons Oliveziaโ€™s Pomegranate Balsamic Vinegar

๐Ÿ”ธ 1 teaspoon salt

๐Ÿ”ธ Fresh ground pepper to taste


๐ˆ๐ง๐ฌ๐ญ๐ซ๐ฎ๐œ๐ญ๐ข๐จ๐ง๐ฌ

Heat a heavy-duty 12" saute pan, add the Oliveziaโ€™s Mushroom & Sage Olive Oil. Add the shallot and sautรฉ over medium until translucent. Add the mushrooms and brussels sprouts and sautรฉ over medium-high heat until the mushrooms and brussels sprouts begin to caramelize (about 6 minutes). Add the 2 tablespoons of Oliveziaโ€™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



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