Brussels sprouts and pomegranate are an outstanding fruit and veggie pairing. They make a beautifully contrasting dish with savory sprouts and bright pops of sweetness.
2 pounds Brussels sprouts
3 tablespoons butter
2 shallots
1 pomegranate
salt and pepper
Trim off the stems of the Brussels sprouts and remove any tough outer leaves.
Place the Brussels sprouts in a steamer basket in a pan over boiling water. Steam until tender, about 6-8 minutes.
Meanwhile, peel the pomegranate while submerged in a bowl of cold water. Discard the peel and white pith. Drain the seeds in a colander.
Peel the shallots and slice into very thin slices.
Melt the butter in a saucepan over medium heat. Add the shallots and cook for 4 minutes or until soft. Remove the pan from the heat.
Transfer the brussels sprouts to a bowl. Toss the sprouts with the buttery shallots and pomegranate seeds. Season to taste with salt and pepper. Serve hot.
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