Brussels sprouts are one of our holiday go-tos. They’re easy to turn into a festive dish. And they don’t require a ton of heavy ingredients to do so.
For this version, thinly shaved Brussels sprouts take centerstage, cooked until just tender, and then seasoned with a maple-mustard vinaigrette. Apples and pomegranate add a pop of color and punch of sweet-tart flavor. And pecans finish the dish off with a toasty crunch.
Use the healthy side to lighten up all kinds of cozy holiday or winter fare. Just don’t skimp on the pecans — they’re an absolute must.
Shaved Brussels sprouts with apples, pomegranate, and pecans
- November 15, 2022
- Serves 6
- Print this
Ingredients
- 4 Tbsp. olive oil, divided
- 1 ½ lemons, juiced
- 1.5 Tbsp. maple syrup
- 1 Tbsp. Dijon mustard
- 2 lbs Brussels sprouts, ends removed and thinly sliced
- 3 garlic cloves, minced
- 1 firm, slightly tart apple, such as a pink lady, chopped into matchsticks
- Seeds from 1/2 pomegranate
- 1/2 slightly heaping cup pecans, toasted over a dry-skillet
- Salt and pepper, to taste
Directions
- Step 1
- Whisk together 2 Tbsp. olive oil, lemon juice, maple syrup, dijon mustard, and a generous pinch of salt. Set aside.
- Step 2
- In your largest skillet, heat remaining 2 Tbsp. olive oil over medium-high. Add garlic and sauté for one minute. Stir in sliced Brussels sprouts, and season with salt and pepper.
- Step 3
- Cook for 3 minutes, stirring occasionally. Add whisked maple-mustard vinaigrette, and cook for another 2-3 minutes. Stir in apples. Cook 1-2 minutes, until the apples are just warm and still slightly crispy.
- Step 4
- Toss in pomegranate seeds, and immediately remove from heat. Top with toasted pecans. Adjust salt, if needed, and serve.
