Caramelized Brussels Sprouts with Cremini Mushrooms & Pomegranate Balsamic

Serves 4-6


1 1/2 pounds small, fresh brussles sprouts, dried end trimmed, and cut in half
1/2 pound fresh Cremini mushrooms sliced in half
1/4 cup Vinesation Mushroom Sage Olive oil (or olive oil of your choice: lemon, garlic, UP EVOO, etc.)
1 medium shallot thinly sliced
2 Tablespoons Vinesation Pomegranate Balsamic
1 teaspoon 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.