Craving the tart, sweet ‘pop’ of pomegranate seeds, I decided to pair them with quartered, sautéed Brussels sprouts, salty roasted pistachios, Pecorino cheese, and a homemade pomegranate vinaigrette. The vinaigrette is made with syrupy pomegranate molasses, white wine vinegar, olive oil and salt and pepper. The veggies are first sautéed in olive oil to achieve a nice golden coating, then comes a splash of wine and stock to cook them to tender. (A nice tip here about fresh pomegranate seeds—no worries if you don’t use all of them and want to save them for later. They freeze very well on a parchment-lined baking sheet, and then straight into a Tupperware or plastic freezer bag for next time you crave their unique flavor.)
(To view this recipe, click on the blue title of the blog post above*)
Sautéed Brussels Sprouts with Pomegranate Vinaigrette & Pistachios
Ingredients:
- 1 lb. Brussels sprouts, ends trimmed, quartered
- 2 garlic cloves, thinly sliced
- 2 Tablespoons extra virgin olive oil
- salt and pepper
- 1/4 cup dry white wine
- 1/4 cup chicken or vegetable stock
- 1/2 cup fresh pomegranate seeds
- 1/4 cup roasted, salted pistachios
- Grated Pecorino or Parmesan cheese, for serving
- For the vinaigrette:
- 3 Tablespoons white wine or champagne vinegar
- 1/4 cup olive oil
- salt and pepper to taste
- 1 Tablespoon pomegranate molasses
Directions:
- In a large, straight-sided saute pan heat the olive oil over medium heat. Add in the garlic cloves and cook for 30 seconds. Next, add in the quartered Brussels sprouts and season with 1/2 teaspoon of salt and a grinding of black pepper. Saute over medium-high heat for 5-7 minutes, or until the sprouts have a nice lightly browned color to them. Reduce the heat to medium and add in the wine and stock. Cook for 3-4 more minutes, or until the veggies are tender.
- Whisk the vinaigrette’s ingredients together until smooth–season with salt and pepper minimally as the Brussels sprouts are already salted and peppered.* Drizzle however much of the vinaigrette you desire over the cooked veggies; serve with a topping of fresh pomegranate seeds, pistachios and a grating of cheese.
Tagged: brussels sprouts, chicken stock, pecorino cheese, pomegranate molasses, pomegranate seeds, pomegranate vinaigrette, roasted pistachios, sauteed vegetables, side dish, vegetarian side dish, white wine, white wine vinegar
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