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Brussel Sprouts are one of my favorite veggies, and I LOVE veggies. These little guys pack the nutrients, and are low in natural sugars.  They are delicious when cooked properly.  I am sure there are a lot of you who’ve been turned off by overcooked sprouts, but don’t let that prevent you from these!  I know how easy it is to get in a rut where you eat the same vegetables all the time but it’s important to consume a variety of  vegetables, as they all have different but important healthy benefits to the body.  Try new stuff, you never know what you are missing out on.

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Balsamic Brussel Sprouts and Pomegranete

  • Author: Stephanie Stanley


  • 1.5 pounds Brussels Sprouts, halved
  • 1 Shallot, thinly sliced
  • 1 clove roasted garlic
  • 2-3 tbsp high heat cooking fat of choice
  • Pomegranate seeds from 1 small fruit
  • 2  Tbsp. Balsamic, good quality



PREHEAT oven to 300

WASH sprouts well, pat dry.

CUT into halves (pictured) or quarters.

HEAT cast iron skillet to medium heat

ADD of oil, ⅓ of cut sprouts- do not overcrowd the pan.

BROWN in batches- a sear on both sides is all you are looking for, take care to not overcook.

REMOVE all sprouts, and add shallots to get color.  Lower heat and add garlic until fragrant.

RETURN sprouts to pan ADD pomegranate seeds & balsamic

Cover pan and place in oven for 5 minutes.  You want life left in your sprouts, they should still be vibrant green.

November 25, 2020