los fresnos news march 16, 2016
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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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