Sauteed Brussel Sprouts with Pomegranite and Balsamic drizzle
- Prep Time:
- Cook Time:
- Total Prep + Cook Time:
Makes: 6 Servings
A holiday vegetable with bright colors and red seeds. So pretty and delicious. The brussel sprouts are earthy and salty and the juice from the pomegranate seeds give it a bright taste. Enjoy!
Brussel Sprouts, clean off ends and rinse. Cut large pieces in half, otherwise keep whole
Pomegranate Seeds, Keep cool until serving time.
water to steam
1. Place oil in medium heat saute pan and saute brussel sprouts. Add some water to steam. I like the brussel sprouts with a bright green leaves and al dente ( a little crunchy, not mushy). drizzle balsamic vinegar and add a tab of butter. When butter is melted remove from heat and place in serving dish.
2. Right before serving drizzle balsamic cream and toss in pomegranate seeds. The juice of the seeds is a nice balance to the salty earthy brussel sprouts. The dish is festive and pretty. Enjoy!
via my recipe
other recipes in side dishes
I make this at Thanksgiving and it is absolutely delicious! I use more black pepper than called for because we all love it.
Inexpensive, quick, and yummy dish.
I love this salad. It's so fresh and summery.
This chickpea salad is also easy! You can try variations on the recipe below by putting in a hard-boiled…