Ingredients
2 cups Brussels Sprouts, cleaned and quartered vertically.
1 Shallot, minced
2 Tbsp Butter
1 Tbsp Honey
1/4 cup Chicken Stock
1/4 tsp Corn Starch
1/2 cup Pomegranate Seeds
Salt and Pepper to taste
Directions
- Melt the Butter in a medium skillet on a medium flame.
- Saute the Shallots in the Butter, until translucent, about 3-5 minutes.
- Toss in the Brussels Sprouts, and coat with the Butter and Shallots.
- Drizzle in the Honey, and mix well.
- In a bowl, whisk together the Chicken Stock and Corn Starch.
- Add to the skillet, and bring to a simmer, stirring well.
- Remove to a bowl, and toss in the Pomegranate seeds.
- Season to taste.
Makes about 4 servings.
NOTES: So this was an experiment that went over well. The tender buttery Brussels Sprouts are a great contrast to the crisp sweet Pomegranate. The colors also are very pleasing–and Christmasy for those who want a little extra festive bunch of Sprouts! Though, I certainly will not be waiting till the Yuletide to eat mine. They’d be great as a side at any Valentine’s day dinner.
