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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.