Brussels Sprouts with Pomegranate Glaze, recipe
Brussels Sprouts with Pomegranate Glaze
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Brussels sprouts are gently seared until golden brown then braised creating Brussels sprouts that are very tender and delicious. A glaze of butter and pomegranate molasses lightly coats the Brussels sprouts giving them a luxurious sheen. You can substitute the butter with extra virgin olive oil for a vegan meal. Garnish with pomegranate seeds, lemon zest or nuts like salted cashews or pistachios. Serve immediately. Special equipment: For 1.5 lbs (750 g) of Brussels sprouts you need an extra large skillet or sauté pan, 12-14 inches (30 -36 cm)
Course: Vegetable Side Dish
Cuisine: American
Servings: 6 servings
Author: Ginger
Ingredients
  • 1.5 lbs (750 g) Brussels Sprouts
  • 2 TB extra virgin olive oil
  • 1/2 tsp Kosher salt plus more to taste
  • 3 cloves garlic minced
  • 2 cloves shallots thinly sliced in half moons
  • 1/2 tsp Aleppo pepper or dried red pepper flakes
  • 1/2 - 2/3 cup (125 - 150 ml) chicken stock, vegetable stock or water
  • 2 TB butter
  • 2 tsp pomegranate molasses
  • Fresh ground black pepper to Taste
  • Garnish with pomegranate seeds or fried slices of prosciutto, or crispy pancetta (optional)
Instructions
  1. Wash and dry the Brussels sprouts. Cut off the bottom stem then slice the Brussels sprouts in half lengthwise. Remove any loose outer leaves that are not in good shape.
  2. Add 2 TB of extra virgin olive oil to a very large skillet and turn the heat to medium-high. Once the olive oil starts to shimmer add the Brussels sprouts and lay them cut side down. Sear the Brussels Sprouts until golden about 2-3 minutes. Once seared to your desired color, stir them around then add the minced garlic and sliced shallots. Cook until the shallots start to soften, about 2 minutes.
  3. Add the stock or water, cover with a tight fitting lid and cook until the Brussels sprouts are tender in the middle, when pierced with a fork. about 7-9 minutes.
  4. When the Brussels Sprouts are tender, remove the lid and cook off any remaining liquid in the pan.
  5. Once the pan is just dry, add the butter, or 1 TB olive oil for a vegan dish, and pomegranate molasses, stir to combine. Taste and add salt and pepper to taste.
  6. Garnish with pomegranate molasses, lemon zest, and or crispy prosciutto.
  7. Serve immediately
Recipe Notes

If you are cooking for a large crowd, roasting Brussels sprouts is the easiest way to prepare them. Coat them in extra virgin olive oil and roast in a 400°F / 200°C oven for about 35 minutes on rimmed sheet pans. Turn them over from time to time during roasting. Add the pomegranate molasses immediately after they finish roasting with extra olive oil or melted butter and salt and pepper to taste.