1.5lbFresh brussel sprouts, trimmed at end and cut in half
1/4cupMushroom & Sage Bodacious Extra Virgin Olive Oil
1Medium Shallot
2tbspBlackberry Ginger Bodacious Dark Balsamic
1tspSea Salt
Black pepper to taste
Instructions
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)