I’m bringing you one of my favorite holiday recipes, and also one of my most beloved Brussels sprout dishes. The colors, textures, and earthy-meets-sweet flavor here keeps this an annual holiday tradition.
I like to shred Brussels sprouts because it gives them an almost buttery feel when sautéed. It also turns them into a conversation piece on the dinner table.
With crunchy pomegranate seeds, apples, and pecans, too, I bet this healthful side dish is one you’ll want to start making every year too.
Sautéed Brussels Sprouts with Pomegranate and Pecans
- December 9, 2016
- Print this
Ingredients
- 2 lbs. Brussels sprouts, thinly sliced
- 3 Tbsp. olive oil
- 2 garlic cloves, diced
- 1 lg. lemon, juiced
- 1 firm apple, diced into matchsticks
- 1 Tbsp. maple syrup
- Seeds from 1/2 pomegranate
- 1/2 slightly heaping cup pecans, toasted over a dry-skillet
- Salt and pepper, to taste
Directions
- Step 1
- In a large skillet, heat olive oil over medium high. Add garlic and saute for one minute. Stir in brussels sprouts, and season with salt and pepper.
- Step 2
- Cook for 3 minutes, stirring occasionally. To the pan, add apples and lemon juice. Drizzle maple syrup on top, and adjust salt and pepper, as needed. Cook another 1-2 minutes, or until apples are warm but still slightly crispy.
- Step 3
- Add pomegranate seeds and cook for another minute, and then remove from heat. Transfer to a bowl. Top with toasted pecans. Best served immediately.
