What you will need:
16 oz. Brussel sprouts
2 T Patricia & Paul Picual EVOO
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 small shallot, minced
1/2 cup orange juice
2 T Patricia & Paul Cranberry Pear White Balsamic
1 cup pecans, toasted and chopped
1/2 cup pomegranate seeds
Cut the Brussel sprouts in half (or quarters if large).
Heat a skillet over medium heat and saute Brussel sprouts in 2 T. olive oil until fork tender,
about 10 minutes. Sprinkle with salt and pepper and spoon onto a plate. In the same skillet,
add the shallot and orange juice. Simmer on medium heat until the orange juice is reduced
by half and thickened up. Add the balsamic vinegar and stir to combine.
Add back in the Brussel sprouts and coat with orange balsamic glaze. Spoon into a serving
bowl and toss with toasted pecans and pomegranate seeds. Garnish with a little orange zest
for a pop of color and brightness in flavor!