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 sautéing. 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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2 Responses to Holiday Sauteed Brussels Sprouts with Pomegranate and Pecans

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

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

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