Sizzled Sprouts With Pistachios Pomegranate Recipes
BRUSSEL SPROUTS WITH PISTACHIOS
Steps:
- In a large skillet, heat the olive oil over medium heat. Add the Brussels sprouts and shallot and saute until just wilted, about 5 minutes, being careful not to let them burn. Add the lemon zest, juice and pistachios and continue to saute until completely heated through, 3 to 5 minutes. Top with a sprinkle of sea salt.
CARAMELIZED BRUSSELS SPROUTS WITH PISTACHIOS
I had never tried Brussels sprouts before I tasted this recipe, and immediately wondered why everyone hates them ...
Provided by GODGIFU
Categories Side Dish Vegetables Brussels Sprouts
Yield 8
Number Of Ingredients 7
Steps:
- Place Brussels sprouts in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until Brussels sprouts are tender yet crisp.
- Melt the butter in a deep skillet, add the onions and 3 tablespoons vinegar; cook until onions brown.
- Add the Brussels sprouts, sugar and remaining vinegar. Saute over medium heat until the Brussels sprouts are lightly caramelized.
- Season with salt and pepper to taste and garnish with pistachios.
Nutrition Facts : Calories 271.1 calories, Carbohydrate 28.9 g, Cholesterol 30.5 mg, Fat 15.9 g, Fiber 10 g, Protein 9.9 g, SaturatedFat 7.9 g, Sodium 92.9 mg, Sugar 10.2 g
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- To make the pomegranate vinaigrette: Whisk together the pomegranate molasses, mustard, vinegar, salt and pepper in a medium bowl until combined. Slowly whisk in the oil until emulsified. Let sit at room temperature for at least 15 minutes before using. Vinaigrette can be made up to 2 days in advance and stored, covered, in the refrigerator. Bring to room temperature before using.
- To make the pomegranate relish: Mix together the pomegranate seeds, vinegar, honey, oil, parsley and salt and pepper to taste in a small bowl. Let the relish sit at room temperature for at least 15 minutes. Relish can be made up to 2 days in advance and stored, covered, in the refrigerator (add parsley just before serving). Bring to room temperature before using.
- If you can’t find pomegranate seeds, slice pomegranate in half, crosswise. Hold the pomegranate over the bowl, cut side down, and beat the top with a wooden spoon to allow the pomegranate seeds to naturally release.
- To prepare the Brussels sprouts: Bring a large pot of water to a boil and add 1 heaping tablespoon kosher salt. Prepare an ice bath by filling a large bowl halfway with cold water and adding a few cups of ice cubes.
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