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Brussels Sprouts with Pomegranates, Walnuts and Maple Syrup

COOK TIME
15 mins
PREP TIME
5 mins
SERVINGS
4
RATE THIS RECIPE
(4)
COOK TIME
15 mins
PREP TIME
5 mins
SERVINGS
4
RATE THIS RECIPE
(4)

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.