Sizzled Sprouts with Pistachios & Pomegranate

Sizzled Sprouts with Pistachios & Pomegranate is a vibrant, flavorful dish that combines the earthy, crispiness of pan-fried Brussels sprouts with the crunch of pistachios and the burst of sweetness from pomegranate seeds. This dish is not only a feast for the taste buds but also for the eyes, making it a perfect side dish for festive meals or dinner parties.

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients:

1 lb (450g) Brussels sprouts, trimmed and halved
2 tablespoons olive oil
Salt and pepper, to taste
1/4 cup pistachios, roughly chopped
1/2 cup pomegranate seeds (from about 1 pomegranate)
1 tablespoon balsamic vinegar (optional)
1 tablespoon maple syrup (optional)
Fresh herbs (like parsley or mint) for garnish

Instructions:

Prepare the Brussels Sprouts:

Trim the ends of the Brussels sprouts and remove any tough outer leaves. Cut each sprout in half.
If you haven’t already, remove the seeds from the pomegranate by cutting the fruit in half and tapping it with a spoon to release the seeds.

Pan-Fry the Brussels Sprouts:

Heat the olive oil in a large skillet or frying pan over medium-high heat.
Add the halved Brussels sprouts to the pan, cut side down. Season with salt and pepper.
Sauté the sprouts for about 8-10 minutes, stirring occasionally, until they are golden and crispy on the outside and tender on the inside.

Toast the Pistachios:

In a separate small pan, toast the chopped pistachios over low heat for 2-3 minutes, stirring occasionally until they become fragrant. Set them aside.

Assemble the Dish:

Once the Brussels sprouts are cooked, transfer them to a serving dish. Drizzle with balsamic vinegar and maple syrup, if using, for a bit of extra flavor.
Sprinkle the toasted pistachios over the Brussels sprouts and top with the fresh pomegranate seeds.

Serve:

Garnish with freshly chopped herbs like parsley or mint for an added layer of freshness.
Serve warm as a side dish to your favorite plant-based meals.

Tips:

Pomegranate Substitutes: If you can’t find fresh pomegranate, try using dried cranberries for a similar burst of sweetness and color.
Additional Flavor: A squeeze of lemon juice over the top just before serving can add a zesty contrast to the richness of the Brussels sprouts.
Make Ahead: You can prep the Brussels sprouts and pistachios ahead of time, but wait until serving to add the pomegranate seeds for freshness.

Sizzled Sprouts with Pistachios & Pomegranate is a delightful combination of textures and flavors that will elevate any meal. The earthy Brussels sprouts, crunchy pistachios, and sweet pomegranate seeds make it an unforgettable side dish, perfect for special occasions or a simple weeknight dinner.