Elevate your veggies with a burst of flavour!
Caramelize Brussels sprouts and mushrooms to perfection, tossing them in a divine blend of Olive the Best Pomegranate Dark Balsamic and Mushroom & Sage Olive Oil for a savoury dish that's both sophisticated and simple. 🌿🍄
Heat a heavy-duty 12" sauté pan, add the Fused olive oil and shallot then sauté over medium until translucent.
Add the mushrooms and Brussel sprouts. Sauté over medium-high heat until they 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 hot.
Ingredients
Directions
Heat a heavy-duty 12" sauté pan, add the Fused olive oil and shallot then sauté over medium until translucent.
Add the mushrooms and Brussel sprouts. Sauté over medium-high heat until they 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 hot.
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