Add To Favorites
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.
This recipe does not have any reviews yet.
Sign up now for our email newsletter!
Click here for our newsletter archive.
Nutritional information can be found listed with each product.
Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.