Brussels Sprouts and Carrot Hash with Green Apple and Fresh Crush

Directions

1. Heat two tablespoons Fustini's Single Varietal olive in large skillet over medium heat and add Brussels sprouts. Sauté, 2 to 3 minutes and add carrots. Continue cooking, stirring occasionally until carrots are crisp cooked, 2 to 3 minutes. Season with salt and pepper and add shallots. Sauté, for another minute and add vegetable stock and Fustini's Michigan Apple balsamic vinegar. Cook until all liquid is gone and vegetables are fully cooked. Spoon some hash onto a service plate and top with julienne of apple and a drizzle of Fustini's Single Varietal olive oil.