Always buy the smallest Brussels sprouts; they are more tender and sweeter. You can also roast Brussels sprouts, halved and tossed with 2 Tbsp olive oil, in a 450°F oven for 20 to 25 minutes or until tender. I often add a tablespoon of good-quality balsamic vinegar just before serving.
Makes 6 servings
Ingredients:
2 lb Brussels sprouts, halved and trimmed
2 Tbsp olive oil
1 shallot, finely chopped
1 Tbsp Pomegranate Glaze (see recipe below, or use store-bought pomegranate molasses)
1 cup shelled pistachio nuts, for garnishing
Method:
- Add enough water to reach the bottom of a collapsible steamer set in a large saucepan and bring to a boil over high heat.
- Place Brussels sprout halves in steamer basket, cover, and steam for 8-10 minutes, or until tender. (Or cover Brussels sprouts with water in a saucepan and bring the water to a boil over high heat. Reduce heat and lightly boil for 10-12 minutes, or until tender. Or roast as directed in the recipe introduction.)
- Meanwhile, heat oil in a large skillet over medium-high heat. Add shallot and cook, stirring frequently, for 3-5 minutes or until soft and translucent.
- Add cooked Brussels sprouts. Cook, stirring constantly, for 2-3 minutes or until lightly browned.
- Drizzle with pomegranate glaze and toss to mix well. Transfer to a serving bowl and garnish with pistachio nuts.
Pomegranate Glaze
A glaze thicker than a sauce, and something you can spread or “glaze” over ingredients. This sauce is sold commercially as pomegranate molasses.
Makes 2 cups
Ingredients:
4 cups pomegranate juice
½ cup granulated sugar
¼ cup fresh lemon juice
Method:
- Combine all ingredients in a heavy-bottomed saucepan. Bring to a gentle boil over medium-high heat, stirring until sugar is dissolved.
- Reduced heat and keep simmering gently for about 1 hour, or until thick and syrupy. Liquid should be reduced by at least one-half.
- Pour the hot liquid into a canning jar before cooling. Cap, label, and let cool.
- Use immediately, or store in the refrigerator for up to 2 weeks.
