Caramelized Brussels Sprout with Cremini Mushrooms and Pomegranate Balsamic

Whether you’re a brussels sprouts lover or hater, this recipe is for you. After much initial protesting, this recipe quickly turns brussels sprout haters into converts and the fans just love them even more. Yum!




Heat a heavy-duty 12″ sauté’ pan, add the 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 immediately.

Serves 4-6

Note: You can also use different Fresh Harvest Balsamics to explore new tastes. 

Fresh Harvest Premium Olive Oil and Balsamic

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