This is becoming my favourite side dish... sautéed brussel sprouts. The pomegranate seeds over top of the green give this dish a festive feel.
Steam brussel sprouts until just tender. Allow to cool slightly. Slice each one in half. Over medium high heat in a large frypan; warm a tablespoon or two of oil, I used rice bran oil, place the cut brussel sprouts into the frypan's warm oil. Sauté until slightly golden. Then add a tablespoon of blood orange balsamic vinegar, adjust the amount of flavoured vinegar to your taste. Stir to coat evenly and allow the vinegar to be reduced. Place the sautéd brussel sprouts into a serving dish. Sprinkle pomegranate seeds over top and serve. Delicious simplicity at it's best! And all will be merry and bright with this as a holiday side dish.
Yesterday was terribly cold, so trying to stay as warm as possible! - JD
