Hey there friends,
How is your holiday shopping going? Do you have parties and get togethers that you are either putting together or taking food for? Here is a recipe that will take more time to purchase the ingredients than it will to make it. It is festive and unique.
Have you roasted brussel sprouts before? Yum… they become sweeter and if you add garlic with them the aroma of the roasted garlic is so-so delicious! With this recipe, I suggest you buy the already sliced brussel sprouts “shaved” ones from Trader Joe’s. It will make this recipe super fast and you don’t have to turn on your oven. What Betty? How do you cook them if you don’t roast them? The shaved brussel sprouts will be very quickly seared in your cast iron skillet over a high heat.
I tried this recipe two different ways and if you are not making a huge quantity you can do it all in one skillet. Please don’t shy away from the garlic, it really adds a fabulous dimension to this recipe.
After you sear the brussel sprouts and toast your pecans, in the same cast iron skillet (literally 5 minutes or less) you add a couple splashes of pomegranate juice, let that sizzle for a moment and finish it off with pomegranate seeds. Tah-daa!
Of course that will leave you with a lot of leftover pomegranate juice, no worries, let see, add it to some seltzer or club soda or add it to champagne or make a pomtini.
Seared Brussel Sprouts with pomegranates is delicious and unexpected, colorful and festive. Don’t wait for a holiday… go try it today! Good grief, I sound like a cheezey ad… sorry about that, I just get excited to share new ideas with you. 🙂
Of course, I didn’t just make Seared Brussel Sprouts, this chocolate bark with caramel, pecans and maldon salt flakes made it’s way into the kitchen and our mouths… I’ll tell you very soon how to make it too along with caramel buttercreams… yes, it truly is the season!
PS if you want to use whole brussel sprouts, I would roast them in the oven which of course which will take 30-40 minutes but smell yummy. Then reduce the pomegranate juice down to half and finish off the dish as you would with the rest of the easy recipe. How do you like to use pomegranates either juice or seeds?
Seared Brussel Sprouts with Pomegranate
Festive, quick and easy side dish of shaved brussel sprouts that are seared with toasted pecans and pomegranates.
- 1/2 cup coarsely chopped pecans
- 2 tablespoons olive or avocado oil
- 4 cups shaved brussel sprouts (1 Trader Joe's bag of shaved brussel sprouts)
- 2-3 cloves garlic, minced
- 1/4 cup pomegranate juice
- 1/2 cup pomegranate seeds
- 1 teaspoon kosher salt
To Toast Pecans (if not already toasted)
Put pecans into dry cast iron skillet, toast over medium high heat, watch closely so they do not burn it will take approximately 1 minute. Once toasted, pour out pecans, set aside.
Heat oil in cast iron skillet over almost high heat, once oil is hot add the shaved brussel sprouts and minced garlic, stir a few times, the brussel sprouts will have blackened edges.
Once brussel spouts are blackened approximately 3 minutes, add pomegranate juice, let it sizzle for few seconds and remove from heat, toss with the toasted pecans, pomegranate seeds and kosher salt. Serve immediately. Enjoy!
For large crowd and/or if you are using whole brussel sprouts, roast your brussel sprouts in the oven. To Roast Brussel Sprouts- toss brussel sprouts in oil and minced garlic, roast at 425 minutes for approximately 30-40 minutes until able to prick with a fork.
Reduce pomegranate juice in half by heating in saucepan or skillet.
Add the pomegranate reduction to roasted brussel sprouts, toasted pecans, pomegranate seeds and kosher salt. Enjoy!
PS- want to save this recipe for later? Save the picture below this to Pinterest!
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