1½ lbs small, fresh Brussels sprouts, dried end trimmed, and cut in half
½ lb fresh Cremini mushrooms, sliced in half
¼ Cup Gourmet Garlic Olive Oil
1 medium shallot, thinly sliced
2 Tbsp Pomegranate Dark Balsamic
1 tsp salt
fresh ground pepper to taste


Heat a large heavy-bottomed saute pan, add the olive oil. Saute the shallot over medium until translucent. Add the mushrooms and brussels sprouts and saute over medium-high heat until the mushrooms and brussels sprouts begin to caramelize (about 6 minutes).
Add the 2 T 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.
*Note: This recipe can also be done in the oven. Combine everything except the balsamic on a sheet pan, roast. In the last 3 minutes of cooking, drizzle the balsamic over the vegetables, stir to coat. Finish roasting and the balsamic will give the vegetables a wonderful glaze!


Black Currant Dark Balsamic
Black Mission Fig Dark Balsamic
Honey Ginger White Balsamic

Serrano Honey Vinegar