Serves 2-3 as a side.
2 cups quartered brussels sprouts
3 shallots, sliced thin
2 tablespoons olive oil
1/4 cup white wine
1/2 cup pomegranate seeds
2 tablespoons fresh parsley, roughly chopped
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
In a sautee pan, heat the olive oil over medium heat. Add the thinly sliced shallot, and simmer until softened for 3 minutes. Turn the heat up to medium high, add the brussels sprouts, kosher salt, freshly ground black pepper, and cook for 5 minutes, tossing regularly.
Turn the fan on, and add the white wine to de-glaze the pan. Once all of the wine is absorbed, they are done! This shouldn't take more than a minute.
Transfer to bowl or platter, and top with the pomegranate seeds and parsley.
Serve warm or room temperature, and enjoy!
It's the weekend. Thank gosh. Recently I've been trying to think of wildly new things to cook to keep it interesting on here. I love cooking something different and special every once in a while, but for every day life, I think more people DO want a million salmon recipes, or a million salad recipes, to keep things practical, but still really yummy. There is nothing more depressing for me than to eat the same thing for lunch each and every day, literally and metaphorically. There is also nothing that makes me want to dive into a bag of something bad for me in retaliation. So although I love nothing more than a bacon and brussels sprouts experience, I went in search for a new way to enjoy them, and turned up with a new, more summery, and lighter version of one of my favorite vegetables.
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