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Pomegranate-Glazed Brussels Sprouts with Pine Nuts and Brown Butter

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Pomegranate-Glazed Brussels Sprouts with Pine Nuts and Brown Butter
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Servings
4
Ingredients
  • 2 pounds Brussels sprouts stems removed and halved
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon pomegranate juice
  • 3 tablespoons pomegranate molasses
  • ¼ cup unsalted butter
  • 1/3 cup pine nuts
  • ¼ cup pomegranate arils
Servings
4
Ingredients
  • 2 pounds Brussels sprouts stems removed and halved
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon pomegranate juice
  • 3 tablespoons pomegranate molasses
  • ¼ cup unsalted butter
  • 1/3 cup pine nuts
  • ¼ cup pomegranate arils
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Rating: 0
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Instructions
  1. Heat a large skillet over medium heat and add the olive oil. Stir in the Brussels sprouts and season with the salt and pepper. Cook, stirring occasionally, until the Brussels are softened and slightly golden, with some of the edges crisping up. Toss in the pomegranate juice and the pomegranate molasses and stir. Cook for another one to two minutes. Transfer the Brussels into a serving dish.
  2. To brown the butter, heat a saucepan over medium-low heat. Add the butter and whisk constantly until it begins to bubble, about five minutes. Stir as brown bits appear on the bottom of the pan and then remove from heat. Continue to whisk for a few seconds. Drizzle the butter over the finish brussel sprouts
  3. To toast the pine nuts, heat a saucepan over low heat. Add the nuts and cook until toasted, tossing often. Keep an eye on them the entire time so they don’t burn! Top the Brussels with the toasted pine nuts and pomegranate arils.

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