Pan Roasted Brussels Sprouts with Water Chestnuts and Pomegranate Seeds
Ingredients
The main ingredients
-
2
tbsp
extra-virgin olive oil
-
1.3
lb
fresh Brussels sprouts
-
1
8oz can
sliced water chestnuts, drained well
-
½
cup
pomegranate seeds
For the vinaigrette
-
3
tbsp
extra-virgin olive oil
-
1
tbsp
lime juice
-
1
tbsp
unpasteurized honey
-
1
tsp
Dijon mustard
-
1
clove
garlic, minced
-
1
tsp
finely chopped fresh thyme
-
1
tsp
finely chopped fresh rosemary leaves
-
½
tsp
salt
-
½
tsp
ground black pepper
-
¼
tsp
pure vanilla extract
Instructions
- Cut the stems off the Brussels sprouts, trim the outer leaves, and slice them in half lengthwise.
- Coat a sauté pan with olive oil and heat over medium-low. Lay the Brussels sprouts cut face down in a single layer.
- Cover the pan and cook undisturbed for about 5 minutes until caramelized. Shake the skillet and cook for another 2-3 minutes until fork tender.
- Remove the Brussels sprouts to a serving bowl.
- Add more oil to the pan and add the water chestnuts. Cook undisturbed for about a minute to heat and caramelize.
- Transfer the water chestnuts to the bowl with the Brussels sprouts and sprinkle with pomegranate seeds.
- In a small container, combine vinaigrette ingredients and stir until emulsified.
- Pour the vinaigrette over the salad, toss gently, and serve.
Nutrition Facts (estimated)
Servings
4
Calories
296
Total fat
18g
Total carbohydrates
31g
Total protein
6g
Sodium
348mg
Cholesterol
0mg
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