Caramelized Brussel Sprouts and Mushrooms

Needed for this Recipe:

Sunshine Coast Olive Oil Co. Wild Mushroom-Sage Infused Olive Oil

Sunshine Coast Olive Oil Co. Pomegranate Aged Balsamic Vinegar

Ingredients:

1 -½ pounds small, fresh brussels sprouts, dried end trimmed, and cut in half

½ pound fresh Cremini mushrooms sliced in half

¼ cup Sunshine Coast Olive Oil Co. Wild Mushroom-Sage Infused Olive Oil

1 medium shallot thinly sliced

2 Tablespoons Sunshine Coast Olive Oil Co. Pomegranate Balsamic Vinegar

1 teaspoon salt

fresh ground pepper to taste

Instructions:

Heat a heavy-duty 12″ saute pan, add the Fused olive oil. Add the shallot and sauté over medium until translucent. Add the mushrooms and brussles sprouts and sauté over medium-high heat until the mushrooms and brussles 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 brussles sprouts). Season with salt and pepper to taste. Serve hot.

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