Caramelized Brussels Sprouts & Mushrooms

Caramelized Brussels sprouts and mushrooms with a tangy twist from pomegranate balsamic vinegar, perfect for a savory side dish.

Ingredients:

• 1 1/2 pounds small fresh Brussels sprouts, trimmed and halved
• 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
• Freshly ground pepper, to taste

Instructions:

1. Heat a heavy-duty 12-inch sauté pan over medium heat. Add the Mushroom-Sage Infused Olive Oil.
2. Add the thinly sliced shallot and sauté until translucent.
3. Increase the heat to medium-high. Add the halved Brussels sprouts and sliced Cremini mushrooms to the pan. Sauté, stirring occasionally, until the vegetables begin to caramelize and brown slightly, about 6 minutes.
4. Add the Pomegranate Balsamic Vinegar to the pan, stirring and scraping to deglaze it. Ensure to scrape up any browned bits from the bottom of the pan, coating the Brussels sprouts and mushrooms evenly with the balsamic vinegar.
5. Season with salt and freshly ground pepper to taste.
6. Serve hot as a delicious side dish.

Enjoy the rich flavors of caramelized Brussels sprouts and mushrooms with a hint of tangy sweetness from the pomegranate balsamic vinegar!