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Sharing Hometown Recipes, Cooking Tips and Coupons By Janet Tharpe
Full-Flavored Sherry Balsamic Caramelized Brussels Sprouts “This recipe hits it out of the park!�
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Lou Kostura Belmont, CA (pop. 25,835)
efore you say “ew, Brussels sprouts,â€? I seriously encourage you to try Lou Kostura’s Sherry Balsamic Caramelized Brussels Sprouts. When prepared like this, you may begin a love affair ZLWK WKLV XQGHUUDWHG YHJJLH ,WÂśV D VLPSO\ WHUULÂżF DQG 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 <RXÂśOO DOVR ÂżQG D PHDO SODQQHU FRXSRQV DQG chances to win! Enjoy and remember, use “just a pinchâ€?...
- Janet
Balsamic Caramelized Brussels Sprouts
What You Need 1 1/2 lb fresh Brussels sprouts, halved 2 cloves garlic, minced 2 tbsp olive oil 2 tbsp butter 2 oz dried wild mushrooms, mixed variety 1/4 c sherry balsamic vinegar
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.
Submitted by: Lou Kostura, Belmont, CA (pop. 25,835)
www.justapinch.com/sprouts Brought to you by American Hometown Media
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