Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Wednesday, December 31, 2014

Brussels Sprouts with Pomegranate and Persimmons

Bring out the best in Brussels sprouts with one of the simplest preparations—pan-seared in butter and seasoned with a little salt and pepper. Rich, buttery flavor complements the earthy sprouts, and they’re ready in less than 10 minutes.

Pomegranates and persimmons are wintertime favorites, and they can dress up a simple side dish with unexpected wow—visually and on the taste buds. Choose sweet fuyu persimmons that are firm to the touch and deep orange in color.

If you’re not too familiar with pomegranates, here's a little info (from Wild Rice with Brussels Sprouts and Pomegranate):

Some grocery stores sell small containers of pomegranate seeds, but extracting your own from the actual fruit is worth a little effort (and a bit of splattering juice) to get the freshest pomegranate taste possible. One fruit will provide more seeds than you need for this dish, but the leftovers are great to add to garden or fruit salads, use as a crunchy topping for desserts, or even sprinkle on bowls of cereal.  

While there are various methods to pull those tasty, sweet-tart, red seeds from their pockets inside the fruit, I’ve found the easiest (and least messy) manner is simply to slice the fruit into about 2-inch chunks and gently roll out the seeds with your fingers. You may still have a red-speckled shirt and countertop, but keeping it gentle is key to less cleanup.

Halved Pomegranate 
Cut into Pieces 
Remove the Arils 
Pomegranate Arils
Serves 4

  • 1 tbsp butter
  • 1 lb large Brussels sprouts, cut into 1/4-inch-thick slices (about 4 slices per sprout)
  • sea salt
  • freshly ground black pepper
  • 2 fuyu persimmons, peeled and sliced into thin wedges
  • 1/4 cup pomegranate arils
Pomegranate, Persimmons, and Brussels Sprouts
Sliced Brussels Sprouts 
Sliced Persimmon 
Prepared Ingredients
  1. Heat a large, nonstick skillet over medium-low heat and add the butter. When melted, add the Brussels sprouts and season with salt and pepper.
  2. Cook, stirring frequently (cover for 2-3 minutes to help quicken the cooking) until the sprouts are crisp-tender, 8-9 minutes. 
Sprouts Beginning to Sear
Seared Brussels Sprouts
Add the persimmons and pomegranate arils and toss lightly. Transfer to a bowl or platter and serve.

Brussels Sprouts with Pomegranate and Persimmons


  1. Hi ! I was searching for some different recipes for brussels sprouts for this Xmas and I've found this lovely , colorful recipe! I love persimmons, pomegranate and sprouts ! Thank you so much!!!

  2. Hey, Nina --- thank you so much for your comment. I hope you enjoy the dish and have a wonderful Christmas!