If you want your kids to beg you to make Brussels sprouts you need this recipe. These Brussels are so good, crispy and addictive you cant stop eating them. Sweet-salty-sour and savory these Brussels will become a favorite fall recipe.
Crispy Brussels with Mustard Pomegranate Vianigrette
Ingredients
- 1 lb (500g) brussels sprouts, trimmed, halved or quartered
- sea salt and freshly ground pepper
- ½ cup roasted sliced almonds or any nut you prefer
- ¼ cup pomegranate juice
- 1 heaped tablespoon Dijon mustard
- 2 tablespoons white balsamic vinegar or white wine vinegar
- 1 garlic clove, grated
- ¼ cup extra-virgin olive oil, divided
- ½ medium pomegranate arils
- 2-3 oz gruyere (optional)
Heres How
- Trim, slice and quarter eh Brussel sprouts if needed.
- Heat 1-2 tablespoons olive oil. Add the Brussels cut side down on a skillet or frying pan. Cook on medium heat for 8-10 minutes till golden and crispy.
- Meanwhile make the dressing- In a medium bowl, whisk together the vinegar, mustard, pomegranate juice and minced garlic. Slowly drizzle in the olive oil, whisking constantly until emulsified. Season to taste with salt and pepper.
- Pour the vinaigrette over the Brussel sprouts and toss to coat. Serve warm topped with pomegranate arils and shaved gruyere cheese (optional)
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