Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 cups Brussels sprouts, stems trimmed and halved
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- kosher salt and freshly ground black pepper
- 1/4 cup rice wine vinegar
- 1 tablespoon plus 1 teaspoon maple syrup
- 2 teaspoons soy sauce
- 1/4 cup tablespoons fresh pomegranate seeds
- 1/4 cup chopped walnuts, toasted
Chef notes
This dish is super simple to make, with the pomegranate seeds adding a touch of tart and juicy flavor. It works as a fresh break during a heavy holiday meal.
Technique tip: Add oil to the butter to increase the smoking point.
Preparation
1.In a large sauté pan, warm the butter and oil over medium-high heat until the butter is melted.
2.Add the Brussels sprouts and sauté, tossing every now and then, for 2 minutes.
3.Add the cumin and smoked paprika, season with salt and pepper and sauté, tossing often, for 2 minutes.
4.Add the rice wine vinegar, maple syrup and soy sauce, and simmer, stirring often, until syrupy, for 5 to 7 minutes; season with salt and pepper, to taste.
5.Add the pomegranate seeds and stir to combine.
6.Transfer to a serving bowl and garnish with the toasted walnuts; serve immediately.
