Brussel Sprouts Pan Seared With Mushroom Sage Olive Oil &
Blackberry Ginger Dark Balsamic Vinegar
Whether you are a brussel sprout lover or hater this recipe is for you. Even without bacon, it quickly turns haters into fans. The fans, well they just love them even more.
1 1/2 pounds small, fresh brussel sprouts, trimmed, dry and halved
1/2 pound fresh Cremini mushrooms (or mushroom of your choice) sliced in half
1/4 cup Mushroom-Sage olive oil
1 medium shallot thinly sliced
2 Tablespoons blackberry ginger dark balsamic vinegar
1 teaspoon salt
fresh ground pepper to taste
Heat a heavy-duty 12″ saute pan, add the olive oil. Add the shallot and saute over medium until translucent. Add the mushrooms and brussel sprouts and saute over medium-high heat until the mushrooms and brussel sprouts begin to caramelize (about 6 minutes). Add the 2 tablespoons of blackberry ginger balsamic to the pan stirring and scraping to deglaze 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 immediately.