Brussels Sprouts with Shallot and Pomegranate Recipe

Steam Brussels sprouts whole. Submerged in a bowl of cold water, peel pomegranate. Discard white pith and peel. Drain seeds in a colander.

Melt butter in a medium saute pan over medium low heat. Peel shallots and slice in thin rounds. Sweat in the butter for 3-5 minutes until softened. Remove from heat. Toss Brussels sprouts with shallots and butter, pomegranate seeds, and season with salt and pepper.