- 1 ½ pounds small, fresh Brussels sprouts, ends trimmed and cut into halves
- ½ pound fresh Cremini mushrooms, sliced into halves
- ¼ cup Wild Mushroom & Sage Infused Olive Oil (or any infused olive oil of your choice)
- 1 medium shallot, thinly sliced
- 2 Tbs. Pomegranate Dark Balsamic
- Kosher salt
- fresh-ground pepper
- toasted sesame seeds (optional)
Add the olive oil to a heavy-duty 12" sauté pan and bring to medium heat. Add shallots and sauté until translucent. Add the mushrooms and sprouts and sauté until they begin to caramelize, about 6 minutes. Add the Pomegranate 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 Brussels sprouts. Season with salt, pepper, and sesame seeds to taste. Serve immediately.
Serves 4-6
