Charred Orange Pomegranate And Pistachio Brussels Sprouts Recipes

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SHAVED BRUSSELS SPROUTS WITH POMEGRANATE ORANGE VINAIGRETTE AND PECANS



Shaved Brussels Sprouts with Pomegranate Orange Vinaigrette and Pecans image

Provided by Bobby Flay

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

2 navel oranges
3 tablespoons aged sherry vinegar
2 teaspoons pomegranate molasses
1 teaspoon finely grated orange zest
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 1/2 pounds Brussels sprouts, tough outer leaves removed, thinly sliced or shredded in a food processor
1/4 cup pomegranate seeds
1/2 cup toasted pecans, chopped

Steps:

  • Trim the top and bottom of each orange. Put the oranges on one flat end and remove the rest of the rind in strips. Working over a bowl (to catch the juice) slice just to the left and right of each membrane, freeing each perfect wedge. Slice each segment in half crosswise and set aside. Squeeze the rest of the juice from the empty membranes into the bowl.
  • Make the vinaigrette: To the bowl with the orange juice, add the vinegar, molasses, orange zest, and salt and pepper to taste, and whisk to combine. Slowly add the oil, whisking until emulsified.
  • Toss the salad: In a large bowl, combine the shaved sprouts, the reserved orange segments, and the pomegranate seeds, add the vinaigrette, and toss to combine. Let sit at room temperature for 30 minutes before serving or cover and refrigerate for up to 8 hours. Transfer to a platter and garnish with pecans.

CHARRED ORANGE, POMEGRANATE AND PISTACHIO BRUSSELS SPROUTS RECIPE BY TASTY



Charred Orange, Pomegranate And Pistachio Brussels Sprouts Recipe by Tasty image

This aromatic recipe is perfect for sprucing up Brussel sprouts at Christmas!

Provided by Tristan Fisher

Time 30m

Yield 4 servings

Number Of Ingredients 10

5 cups brussels sprouts, halved
2 cups pomegranate seeds
4 tablespoons unsalted butter
¼ cup olive oil
2 tablespoons honey
2 teaspoons maple syrup
4 oranges, slices
1 teaspoon sea salt
½ orange orange zest
½ orange freshly squeezed orange juice

Steps:

  • Add ⅛ cup (30 ml) of the oil to a large frying pan and then add your orange slices, cook on each side until slightly charred and then set aside
  • To the same pan add the butter and another 30ml of oil followed by the Brussel sprouts, sauté the sprouts for 10 minutes stirring often
  • Add the honey, maple syrup, orange zest, orange juice, pomegranate and pistachios and mix together well
  • Add a lid to the pan and simmer for a further 10 minutes until the sprouts are soft to the bite
  • Enjoy!

Nutrition Facts : Calories 536 calories, Carbohydrate 77 grams, Fat 26 grams, Fiber 14 grams, Protein 9 grams, Sugar 49 grams

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