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Full-Flavored Sherry Balsamic Caramelized Brussels Sprouts

Sharing Hometown Recipes, Cooking Tips and Coupons

Before you say “ew, Brussels sprouts,” I seriously encourage you to try Lou Kostura’s

Sherry Balsamic Caramelized Brussels Sprouts. When prepared like this, you may begin a love affair

easy dish that will freshen up your Easter table—or any meal!

See step-by-step photos of Lou’s recipe plus thousands more from home cooks nationwide at:

www.justapinch.com/sprouts

chances to win! Enjoy and remember, use “just a pinch”...

www.justapinch.com/sprouts

What You Need1 1/2 lb fresh Brussels sprouts, halved2 cloves garlic, minced2 tbsp olive oil2 tbsp butter2 oz dried wild mushrooms, mixed variety1/4 c sherry balsamic vinegar

Balsamic Caramelized Brussels Sprouts

Directions• Soak dried mushrooms in hot water for 20 minutes or until soft.

• Clean and cut Brussels sprouts in half.

• Heat heavy skillet to med-high, add olive oil, butter, and garlic.

• Place Brussels sprouts in skillet cut side down, let oil and butter start to caramelize them.

• When nicely browned add drained mushrooms.

• Add sherry balsamic and cover. • Cook covered until all sherry vinegar is reduced.

“This recipe hits

it out of the park!”

By Janet Tharpe

- Janet

Brought to you by American Hometown Media

Lou Kostura Belmont, CA (pop. 25,835)

Submitted by: Lou Kostura, Belmont, CA (pop. 25,835)

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