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.
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.
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Halved Pomegranate |
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Cut into Pieces |
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Remove the Arils |
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Pomegranate Arils |
Serves 4
Ingredients
- 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
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Pomegranate, Persimmons, and Brussels Sprouts |
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Sliced Brussels Sprouts |
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Sliced Persimmon |
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Prepared Ingredients |
Preparation
- 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.
- Cook, stirring frequently
(cover for 2-3 minutes to help quicken the cooking) until the sprouts are
crisp-tender, 8-9 minutes.
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Sprouts Beginning to Sear |
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Seared Brussels Sprouts |
Add the persimmons and pomegranate arils and
toss lightly. Transfer to a bowl or platter and serve.
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Brussels Sprouts with Pomegranate and Persimmons |
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!!!
ReplyDeleteHey, Nina --- thank you so much for your comment. I hope you enjoy the dish and have a wonderful Christmas!
ReplyDeleteBest,
Pam