Our pomegranate bush branches are weighted down with a bumper crop this year. Cue the ideas for using them up! Today’s recipe is brussels sprouts with pomegranate arils and pumpkin seeds. This vegetable side dish could not get any more autumnal if I tried. The most difficult part of this recipe — which is to say not at all — is removing the pomegranate arils (seeds) from the fruit. Put on and apron and have a little patience and you’ll be fine.
Hopefully you made balsamic syrup from my last blog post, which is used in this recipe. If not, don’t worry, I have a work-around that will do the trick.
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Brussels Sprouts with Balsamic Syrup and Pomegranate
Ingredients
- 1.5 pounds (700 g) Brussels sprouts
- 1/2 cup (about 90 g) pomegranate arils (seeds)
- 1/4 cup (50 g, or 4 Tablespoons) balsamic syrup. Note: if you did not make your own balsamic syrup from my last blog post, or you have not purchased it, you can do a quick substitute version by using the same amount of balsamic vinegar plus 1 teaspoon of corn starch and a 1/2 teaspoon of sugar, thoroughly mixed before adding to the sauté pan)
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon kosher or fine sea salt
- 2 Tablespoons olive oil
- Optional, 2 tablespoons of pumpkin seeds
Directions
- Remove any spotted or moldy leaves from the Brussels sprouts and trim and discard the woody ends. Cut the sprouts in half-lengthwise and set them aside
- If using pumpkin seeds, toast them for a couple of minutes in a sauté pan on medium low heat without adding any oil. They will be done when they are very fragrant without browning. Alternatively, you can put them in a microwaveable bowl and microwave them on high for about 45 seconds
- Remove the pomegranate arils (seeds) from the pomegranate and set them aside
- Bring a large sauté pan to medium heat and add the olive oil followed by the Brussels sprouts, salt and pepper. Position as many of the sprouts face down as you can for the first few minutes of cooking to brown them
- Add the balsamic syrup, pomegranate arils, and pumpkin seeds if using. Once the brussels sprouts have browned and you can pierce a knife all the way through them, they are done. Or, if you prefer them a little more al dente, remove them from the heat a little sooner. Tip: Save about a tablespoon of pomegranate arils to sprinkle on the top of the final dish for decoration
I enjoy reading your recipes though I don’t cook any more. I met you at Jim Berardo’s. Keep up the good work! Nicholas
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