Brussels Sprouts with Pecans and Pomegranates
Shredded Brussels sprouts with pecans and pomegranates are a quick and easy side dish that’s delicious and also sophisticated. Makes a great holiday side!
Yield: 4 servings
Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 lb. Brussels sprouts
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup chopped pecans
- ¼ cup pomegranate arils
Instructions
- Shred the Brussels sprouts: Remove the core and thinly slice the Brussels sprouts. (See details in notes below.)
- Heat the olive oil in a large skillet over medium heat.
- Add the Brussels sprouts, salt and pepper and cook, stirring, for 3-4 minutes, until the Brussels sprouts are bright and slightly wilted.
- Meanwhile, lightly toast the chopped pecans in a dry skillet over medium low heat for 2-3 minutes, until fragrant. Stir regularly and be careful not to let the nuts burn.
- Add the pecans to the skillet with the Brussels sprouts and toss to combine. Season to taste with additional salt and pepper, if needed.
- Turn off the heat, transfer to a serving dish and top with the pomegranate arils. Serve hot.
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Notes
How to shred Brussels sprouts:
– First, you’ll need to rinse your Brussels sprouts.
– Next, use a small, sharp knife, such as a pairing knife, and cut off the bottom brown hard core from each Brussel sprout.
– You’ll also want to peel off the outer surface leaves and discard those as well.
– Use a little triangle cut at the bottom of each sprout to remove part of the inner hard core (it’s light green/white).
– Use your knife and thinly slice the Brussels sprouts so that you have piles of shredded leaves. (Note: This can be done ahead of time. Store the shredded Brussels sprouts in a ziplock bag in the refrigerator for up to 2 days.)
Tip: I’m not a fan of the store-bought pre-shredded Brussels sprouts for this dish. They are usually sliced too big and have too much of the core in them to work well here.
Pecans: The recipe calls for pecans but you could also use walnuts.
Pomegranate: You’ll need ¼ cup of pomegranate arils, which is less than half of what you’ll get from ½ of a regular pomegranate. (If needed, see the post above for tips on how to get the arils out of the pomegranate.)
Cheese: It’s not part of the recipe, but I bet a creamy goat cheese crumbled over the top of this dish would be delicious if you wanted to add another flavor.
Nutrition
Serving: 1serving | Calories: 132kcal | Carbohydrates: 11g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Sodium: 156mg | Fiber: 4g | Sugar: 4g
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