AuthorMallory Studer
RatingDifficultyBeginner

Delicious pan-seared brussel sprout recipe.

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Yields1 Serving
Prep Time10 minsCook Time15 minsTotal Time25 mins

 1.50 lbs Fresh brussel sprouts, trimmed at end and cut in half
 ¼ cup Mushroom & Sage Bodacious Extra Virgin Olive Oil
 1 Medium Shallot
 2 tbsp Blackberry Ginger Bodacious Dark Balsamic
 1 tsp Sea Salt
 Black pepper to taste

1

Heat a heavy-duty 12" saute pan, add the olive oil. Add the shallot and saute over medium until translucent. Add Brussel sprouts and saute over medium-high heat until the mushrooms and Brussels begin to caramelize (approx 6 minutes). Add the 2 tablespoons of Blackberry Ginger balsamic to the pan stirring and scraping to de-glaze it. Season with salt and pepper to taste. Serve immediately. (Serve 4-6)

Ingredients

 1.50 lbs Fresh brussel sprouts, trimmed at end and cut in half
 ¼ cup Mushroom & Sage Bodacious Extra Virgin Olive Oil
 1 Medium Shallot
 2 tbsp Blackberry Ginger Bodacious Dark Balsamic
 1 tsp Sea Salt
 Black pepper to taste

Directions

1

Heat a heavy-duty 12" saute pan, add the olive oil. Add the shallot and saute over medium until translucent. Add Brussel sprouts and saute over medium-high heat until the mushrooms and Brussels begin to caramelize (approx 6 minutes). Add the 2 tablespoons of Blackberry Ginger balsamic to the pan stirring and scraping to de-glaze it. Season with salt and pepper to taste. Serve immediately. (Serve 4-6)

Bodacious Brussel Sprouts

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