Brussels sprouts have come to be a Thanksgiving favorite. Here, they're paired with colors and flavors found in Southern California cuisine.
This side dish is best made just before it is served. See the VARIATION, below, for an alternative cooking method.
Servings: 12 - 16
- 2 pounds fresh Brussels sprouts
- 1/4 cup extra-virgin olive oil
- 1 or 2 tablespoons water (optional)
- Sea salt
- 4 ounces fresh pomegranate arils (seeds)
- 1/2 cup roasted unsalted pistachios
- Finely grated zest and freshly squeezed juice from 2 lemons (2 tablespoons of zest; 1 tablespoon juice)
Wash and dry the Brussels sprouts. Trim the bottoms, then cut the sprouts in half from top to bottom.
Heat a large saute pan over medium heat. Add the oil and the Brussels sprouts. Cook for several minutes, until they are bright-green, tender and golden on the cut edges. If the sprouts appear to be too firm, add water as needed; cover and cook until the water evaporates. Season with the salt to taste.
Transfer to a serving bowl. Top with the pomegranate arils, pistachios, lemon zest and lemon juice.
VARIATION: The sprouts can be cooked in the oven instead. Toss them with the olive oil and sea salt in a large bowl, then transfer to a large baking dish, making sure to spread them in a single layer. Roast in a 400-degree oven for about 30 minutes or until golden brown and tender. Top with the arils, pistachios, lemon zest and juice just before serving.
From California cooking instructor Linda Capeloto Sendowski.
Tested by Linda Capeloto Sendowski and Sheilah Kaufman.
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