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.
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.