Sautéed Brussels Sprouts with Apples, Pomegranate and Pecans

I never fully committed to the cauliflower rage of 2013, but I’ve somehow unintentionally joined the brussels sprout bandwagon. They’ve graced more than three holiday parties I’ve attended in the past few months, and Christmas hasn’t even hit yet. Good thing this recipe’s perfect for that occasion, decked in all the red and green cheer you could ever want on one spoon.

Brussels Sprouts

I like to ensure that there’s at least one healthy item on the holiday table, meaning I usually show up to every party with a vegetable in hand. Don’t get me wrong, I love, love, love to bake, and the occasional holiday decadence as well. But that’s why I have two hands. One for plates of cookies, the other for bowls of veggies.

Sautéed Brussels Sprouts with Apples, Pomegranate and Pecans

In the event that everyone else fills their two hands with decadence (no judging, I promise!), I’m coming prepared. This winter, that means brussels sprouts for every occasion.

The dish pictured above is topped with a double crunch, stemming from beautiful red pomegranate seeds and fragrant toasted pecans. A simple citrus vinaigrette with subtle notes of orange furthers its festive energy, and completes its salad-like semblance.

Next up to plate is New Years Eve, a day I have yet to plan out in terms of sprouts. Any ideas? I’d love to hear your favorite ways to enjoy them, and how you’ve been cooking/roasting them up lately. Do tell!

Brussels Sprouts

Sautéed Brussels Sprouts with Apples, Pomegranate and Pecans

Ingredients

  • -2 lbs Brussels sprouts, thinly sliced
  • -3 Tbsp. olive oil
  • -2 large garlic cloves, sliced
  • -2 lemons, juiced
  • -1 small orange, juiced
  • -2 small Granny smith apples, diced into matchsticks
  • -1 Tbsp. maple syrup
  • -1/2 cup pom. seeds
  • -1/2 slightly heaping cup pecans, toasted over a dry-skillet
  • -Salt and pepper, to taste

Instructions

  1. In a large skillet, heat olive oil over medium high. Add garlic cloves and saute for one minute. Stir in brussels sprouts, and season with salt and pepper. Cook for 3 minutes, stirring occasionally.
  2. To the pan, add apples, lemon and orange juice. Drizzle maple syrup on top, and adjust salt and pepper, as needed. Cook another 1-2 minutes, or until apples are warm but still slightly crispy.
  3. Transfer to a bowl. Top with toasted pecans. Best served immediately.
http://foodfitnessfreshair.com/2013/12/17/sauteed-brussels-sprouts-with-apples-pomegranate-and-pecans/
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2 Responses to Sautéed Brussels Sprouts with Apples, Pomegranate and Pecans

  1. Joanne says:

    I always come to parties bearing veggies and brussels sprouts are a definite favorite at this time of year! Love how festive this is with the red and green!!

  2. Ahhhhh Grace those colours in the first photo are stunning. I can practically feel the nourishment from here. I could definitely use a salad like this right now… moving out and trying to clear all the pantry staples means a lot of savoury quickbreads and porridges and carbs upon carbs. Feed me a bowl of this green goodness!

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