1 1/2 pounds small, fresh Brussels sprouts, dried end trimmed, and cut in half
1/2 pound fresh Cremini mushrooms sliced in half
1 medium shallot thinly sliced
2 Tablespoons Olive Lucy Pomegranate Balsamic
1 teaspoon salt fresh ground pepper to taste
Heat a heavy-duty 12" sautÃ© pan, add the olive oil. Add the shallot and sautÃ© over medium until translucent. Add the mushrooms and Brussels sprouts and sautÃ© over medium-high heat until the mushrooms and Brussels 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 Brussels sprouts). Season with salt and pepper to taste. Serve immediately.