Need some inspiration for a Thanksgiving veggie side-dish? Give brussel sprouts the credit they deserve with this tasty dish.
1 1/2 pounds fresh brussles sprouts, dried end trimmed
1/2 pound fresh Cremini mushrooms sliced in half
1/4 cup Mushroom-Sage olive oil
1 medium shallot thinly sliced
2 Tablespoons pomegranate balsamic
1 teaspoon Kosher salt
fresh ground pepper to taste
Steam whole brussel sprouts for 8 minutes, cool and cut in half. Heat a heavy-duty 12" saute pan, add the olive oil. Add the shallot and saute over medium until translucent. Add the mushrooms and brussles sprouts and saute 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.
It was on my family farm in the heart of Oregon's Willamette Valley where I developed a love for cooking and the value of good food. Home grown, fresh, vibrant, good food. As an adult I spent my early years as a civil engineer, but came back to my creative side through encouragement from my husband, family and friends and opened Arome in the spring of 2017. The road goes on forever and the party never ends.
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