Charred Orange Pomegranate And Pistachio Brussels Sprouts Recipe By Tasty

CHARRED ORANGE, POMEGRANATE AND PISTACHIO BRUSSELS SPROUTS RECIPE BY TASTY

Steps:

• Add ⅛ cup (30 ml) of the oil to a large frying pan and then add your orange slices, cook on each side until slightly charred and then set aside
• To the same pan add the butter and another 30ml of oil followed by the Brussel sprouts, sauté the sprouts for 10 minutes stirring often
• Add the honey, maple syrup, orange zest, orange juice, pomegranate and pistachios and mix together well
• Add a lid to the pan and simmer for a further 10 minutes until the sprouts are soft to the bite
• Enjoy!

BRUSSELS SPROUTS WITH POMEGRANATE MOLASSES AND MEYER LEMON

Steps:

• *Note: I roasted the brussels sprouts instead of steaming them. I used Barefoot Contessa's basic recipe for: Recipe #56103.
• Or, to STEAM the brussels sprouts: Bring a skillet half full of water to a boil. Trim the bottom of the Brussels sprouts. Cut in half if small or into lengthwise quarters if larger. You want the pieces to be of roughly equal size so they'll cook in the same amount of time.
• Add 1 teaspoon of salt to the boiling water. Add sprouts and give them a stir. Cook for about 3 to 5 minutes or until bright green and beginning to be tender. They'll keep cooking a bit after they're drained.
• DRESSING: While the brussels sprouts are cooking, prepare the dressing. Squeeze juice of the zested Meyer lemon into a measuring cup. Add twice as much olive oil as lemon juice. Whisk well.
• Once the brussels sprouts are removed from the pan or oven, drain well (if they were steamed) and immediately toss with lemon zest. Grate the zest with a microplane directly onto the sprouts.
• Transfer the Brussels sprouts to a serving platter.
• Gently drizzle the pomegranate molasses on the brussels sprouts and garnish with the nuts. Check for salt and pepper.
• Drizzle the dressing over the Brussels sprouts.
• Variation: Replace lemon rind with orange.
• Cooking time will vary depending on your method of preparing the brussels sprouts.

BRUSSELS SPROUTS WITH BACON, PISTACHIOS AND BALSAMIC VINEGAR

Steps:

• Pre cook brussels sprouts in microwave, by steaming, or pan roasting until almost tender, depending on method and size of sprouts, 5-15 minutes.
• Fry bacon in sauce pan until crisp.
• Remove from pan and add brussel sprouts to bacon grease, saute for 1-2 minutes.
• Add pistachios and balsamic vinegar.
• Stir around for 1-2 minutes, reducing balsamic and glazing sprouts and nuts.
• Add bacon back to pan and season with salt and pepper.