Crispy Brussels with Mustard Pomegranate Vinaigrette

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)