Brussels Sprouts with Shallot and Pomegranate

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.