Caramelized Brussels Sprouts with
Cremini Mushrooms and Pomegranate Balsamic

1½ lbs small, fresh brussels sprouts, trimmed & halved
½ lb fresh Cremini mushrooms, sliced in half
¼ cup WILD MUSHROOM & SAGE OLIVE OIL*
1 medium shallot, thinly sliced
2 Tbsp POMEGRANATE BALSAMIC*
1 tsp HIMALAYAN PINK SALT*
fresh ground BLACK PEPPER* to taste

Heat a heavy-duty 12" sauté pan and add olive oil. Add the shallot and sauté over medium heat until translucent. Add the mushrooms, brussels sprouts and salt, then sauté over medium-high heat until the mushrooms and sprouts begin to caramelize (about 6 minutes). Add the 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 pepper to taste (add more salt if needed). Serve immediately. Serves 4-6. Delicious with many different flavors of olive oil and balsamic, try with your favorite combinations! 

* Available at The Vintage Olive *