News — Pomegranate Vinegar

RECIPE: Caramelized Brussels sprouts & Mushrooms

Posted by Eric Gisler on

1 -1/2 pounds small, fresh brussels sprouts, dried end trimmed, and cut in half 1/2 pound fresh Cremini mushrooms sliced in half 1/4 cup Mushroom-Sage Infused Olive Oil 1 medium shallot thinly sliced 2 Tablespoons Pomegranate Balsamic Vinegar 1 teaspoon salt fresh ground pepper to taste Heat a heavy-duty 12" saute pan, add the inused olive oil. Add the shallot and sauté over medium until translucent. Add the mushrooms and brussels sprouts and sauté over medium-high heat until the mushrooms and brussels sprouts begin to caramelize (about 6 minutes). Add the 2 tablespoons of pomegranate balsamic to the pan stirring...

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