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Holiday Brussels Sprouts

November 23, 2010 By Lisa Rose 4 Comments

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Sauteed Brussels Sprouts with Maple Hazelnuts and Pomegranate Seeds

Brussels sprouts are a popular side dish during the Fall holidays but not everyone enjoys the strong flavor. The simple solution is to avoid overcooking them- it contributes to the infamous odor and taste. Add some fresh flavors and bright colors, like my Sauteed Brussels Sprouts with Toasted Maple Hazelnuts and Pomegranate Seeds, and you have a perfect holiday dish.

A second technique to lighten up the flavor of  Brussels Sprouts is to slice them thinly (the same prep I do for other strong flavored vegetables like chard and kale in this Simple Sauteed Greens). The thin strips sautee quickly in a pan and is easy enough for weeknight dinners. For holiday meals add layers of flavor and color with toasted nuts and fruit.

Sauteed Brussels Sprouts with Toasted Maple Hazelnuts and Pomegranate Seeds
Avoid overcooking – it releases a sulfurous odor and taste that contributes to the common dislike of Brussels Sprouts.

1 1/2 pounds brussels sprouts
2 tablespoons coconut oil or organic pastured butter
2 shallots, sliced thinly
1 tablespoon fresh lemon juice
Sea salt and pepper to taste
1/2 cup hazelnuts (pecans and walnuts are a good substitute)
2 teaspoons maple syrup
1/4 cup pomegranate seeds

1. Remove any brown outer leaves from the brussels sprouts, cut off the stems, and cut in half. Slice into thin strips.
2. Sautee the shallots with oil or butter in a pan over medium heat until golden-brown.
3. Add the brussels sprouts and saute until just softened. Add salt and pepper and lemon juice to taste and transfer to a bowl.
4. Mix the hazelnuts and maple syrup and toast in a skillet. Coarsely chop and add to the bowl.
5. Garnish with pomegranate seeds and serve.

This post is linked to A Moderate Life | Hearth and Soul Hop and The Nourishing Gourmet | Side Dish Carnival.

More from my site

  • Easy Roasted Brussels SproutsEasy Roasted Brussels Sprouts
  • Simple Sauteed GreensSimple Sauteed Greens
  • Kale, Squash, Pomegranate, and Spiced Walnut SaladKale, Squash, Pomegranate, and Spiced Walnut Salad
  • Oven Roasted Maple PecansOven Roasted Maple Pecans
  • Gluten Free Oatmeal CookiesGluten Free Oatmeal Cookies
  • Chocolate Chip Muffins (Grain-Free)Chocolate Chip Muffins (Grain-Free)

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Comments

  1. Sarah Schatz - Allergy-Free & GAPS Menu Planners says

    November 24, 2010 at 4:06 pm

    This looks beautiful and delicious – thanks for sharing!

    Reply
  2. Christy says

    November 25, 2010 at 3:14 am

    What a delicious and different dish this is – I am sure it is a hit at the holiday table. Thanks for sharing this with us at the hearth and soul hop.

    Reply
  3. Hannah Brand says

    March 21, 2011 at 1:25 am

    This sounds AMAZING – 2 of my favorite foods combined!

    Reply

Trackbacks

  1. The Best Brussels Sprouts Recipe EVER - Fearless Eating says:
    November 19, 2014 at 6:57 am

    […] Holiday Brussels Sprouts (with hazelnuts and pomegranate) by Real Food Kosher […]

    Reply

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Lisa Rose
Lisa Rose is a Nutritional Therapy Practitioner passionate about real food and sustainable living.
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