Whether you fall into the Brussels sprouts hater’s club or the Brussels fan club, this recipe is for you. After much initial protesting, this recipe quickly turns Brussels haters into converts and the fans just love them even more.

Caramelized Brussels Sprouts w/ Cremini Mushrooms & Balsamic
Print Recipe
Servings
4-6
Servings
4-6
Caramelized Brussels Sprouts w/ Cremini Mushrooms & Balsamic
Print Recipe
Servings
4-6
Servings
4-6
Recipe Notes

Ingredients:
1 1/2 pounds small, fresh brussles sprouts, dried end trimmed, and cut in half
1/2 pound fresh Cremini mushrooms sliced in half
1/4 cup Olve Gourmet Wild Mushroom-Sage Olive Oil (or olive oil of you choice such as lemon, garlic)​
1 medium shallot thinly sliced
2 Tablespoons Olive Gourmet Traditional 18 Year Balsamic
1 teaspoon salt
Ground Pepper to taste.

Parboil the brussels sprouts until they just start to become tender. Drain and set aside.

Heat a heavy-duty 12" saute pan, add the olive oil. Add the shallot and saute over medium until translucent. Add the mushrooms and brussels sprouts and saute over medium-high heat until the mushrooms and brussels sprouts begin to caramelize (about 6 minutes). Add the 2 tablespoons of Traditional 18 year 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 salt and pepper to taste. Serve immediately.

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