If you haven’t pick up on it yet – I’m crazy about brussels sprouts! I hope you are too because I’m going to be posting a variety of different recipes using the tiny cabbages in the weeks to come. And, If you’re aren’t, I highly recommend roasting or pan frying them – they are so different this way and nothing like the boiled and buttered ones you grew up with.
I was pleasantly surprised to find Pomegranate Molasses this weekend at the Fresh Market. This is the first place I’ve found it since I started thinking about this recipe last year. Fresh Market has it in a special place with holiday treats! Just ask if you can’t find it.
This recipe is really simple and could be prepared just on it’s own. But, the sweet and tang from the pomegranate make them really interesting and sort of sticky!
Get on the b-sprout wagon and try ’em!
Pomegranate Glazed Brussels Sprouts
- 1 bundle of brussels sprouts, halved
- 3 tablespoons, olive oil
- 1/4 cup, chicken stock
- 2 or 3 tablespoons, pomegranate molasses
- salt & pepper
Bring a cast iron skillet to medium high with olive oil. Cut the brussels sprouts in half and toss them into the pan to brown. Don’t stir them around too much – allow them to brown! Once browned, turn down the heat to medium add the chicken stock to cook through. I like mine pretty crunchy and tend to only cook about five more minutes. Once the sprouts are cooked to your preference, add the pomegranate molasses and coat. Season with salt and pepper. Enjoy!