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Caramelized Brussels Sprouts


  • 1 1/2 pounds small, fresh Brussels sprouts, dried end trimmed, and cut in half
  • 1/2 pound fresh Cremini mushrooms sliced in half
  • 1/4 cup Squizito Mushroom Sage Olive Oil (or olive oil of your choice such as Lemon, Garlic, Squizito ultra premium olive oil, etc.)
  • 1 medium shallot thinly sliced
  • 2 Tablespoons Squizito Pomegranate Dark Balsamic 
  • 1 teaspoon salt
  • fresh ground pepper to taste


  1. Heat a heavy-duty 12" sauté pan, add the olive oil.
  2. Add the shallot and sauté over medium until translucent.
  3. Add the mushrooms and Brussels sprouts (cut side down) and sauté over medium-high heat until the mushrooms and Brussels sprouts begin to caramelize (about 6 minutes).
  4. Turn and sauté 6 more minutes.
  5. Add  2 tablespoons of pomegranate balsamic to the pan stirring and scraping to deglaze, about 2 minutes.
  6. Make sure to scrape up the browned bits of mushroom and shallot at the bottom while evenly coating the Brussels sprouts.
  7. Season with salt and pepper to taste. Serve immediately.

Serves 4-6