Holiday Sauteed Brussels Sprouts with Pomegranate and Pecans

Holiday Sautéed Brussels Sprouts with Pomegranate and Pecans

I’m bringing you one of my favorite holiday recipes today, and also one of my most beloved brussels sprouts recipes as a whole.

The colors, textures and earthy-meets-sweet flavor balance going on here has made this dish now an annual tradition in my household each season.

I mean…just look how pretty and festive it is all thanks to its entirely natural and nourishing ingredients. Win.

Holiday Sautéed Brussels Sprouts with Pomegranate and Pecans

I like to shred brussels sprouts because it gives them an almost buttery-like feel upon sauteing. It also turns them into a conversation piece, perhaps even making them a novelty on the holiday table.

Paired with a crunch from the pomegranate seeds bursting with complimentary color and from the apples, you get a satisfying bite here with each forkful of sprouts.

The pecans add another layer of crunch, and butteriness, too, rounding out this healthful side with just a splash of richness.

Holiday Sautéed Brussels Sprouts with Pomegranate and Pecans

Whether it’s for a holiday feast or even just a post-feasting-week meal, it’s always good to have something green on the table this time of year. And also a veggie dish that won’t get outshined by all of the other good treats that surround it.

Always receiving rave reviews from my various family members, I can assure you this fulfills that promise.

Happy holidays, from my kitchen to yours!

Holiday Sautéed Brussels Sprouts with Pomegranate and Pecans


  • -2 lbs Brussels sprouts, thinly sliced
  • -3 Tbsp. olive oil
  • -2 garlic cloves, diced
  • -1 lg. lemon, juiced
  • -1 firm apple, diced into matchsticks
  • -1 Tbsp. maple syrup
  • -Seeds from 1/2 pomegranate
  • -1/2 slightly heaping cup pecans, toasted over a dry-skillet
  • -Salt and pepper, to taste


  1. In a large skillet, heat olive oil over medium high. Add garlic and saute for one minute. Stir in brussels sprouts, and season with salt and pepper.
  2. Cook for 3 minutes, stirring occasionally. To the pan, add apples and lemon 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. Add pomegranate seeds and cook for another minute, and then remove from heat. Transfer to a bowl. Top with toasted pecans. Best served immediately.

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  • Reply
    Sarah | Well and Full
    December 9, 2016 at 1:33 pm

    I LOVE pan-fried brussels sprouts, it’s the best way of cooking them! This salad looks delicious, Grace 🙂

  • Reply
    Sabrina @ Familynano
    December 10, 2016 at 3:29 pm

    OMG! Looks damn good!
    So gonna try these out! Thanks for sharing the recipes, Grace!!

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