Updated: Nov 17, 2019
Whenever I eat Brussel sprouts they are either whole or halved and are a little dry and chewy in the center. That is until now...these Deconstructed Brussel Sprouts quickly sauteed over a high heat bring out the best in this vegetable. They are then tossed with pomegranate seeds and filberts to really make this wallflower of vegetables shine. They are so good you will find yourself coming back for more.
Ingredients for Deconstructed Brussel Sprouts:
2 pounds brussel sprouts
2 tablespoons olive oil
1/4 cup filberts, roughly chopped and toasted
3 tablespoons pomegranate seeds
1 teaspoons grated lemon zest
Time-Saving Tip: You can prep the brussel sprouts in advance as well as the filberts.
Let's see what we need.
Let's start cooking.
In order to prep the Brussel Sprouts the leaves need to be gently peeled off the bud. After rinsing and drying them cut off the brown bottom of the sprout. Then with a paring knife carefully cut out the core. This will make it easier to peel off all of the leaves. Once you peel off the leaves you will be left with the rest of the core and the firmer leaves. You can save these for soup. Once all of the leaves have been peeled set them aside.
Toast the chopped filberts in a preheated 375-degree oven. Do not need any oil. Keep an eye on them because they can go from looking pale to overdone quite quickly. Just toast until golden.
Here is what you can expect to see once the filberts are toasted and skinned. Set aside.
Add the oil to the pan and bring to medium-high heat. Then add the Brussel Sprout leaves and season with salt and pepper. Saute for a minute or so and then add the chicken broth and saute another minute. Then add the filberts and toss again followed by the lemon zest. Turn off the heat add toss in the pomegranate seeds. Adjust the season as needed.
It's ready! Doesn't this look great? The caramelized leaves speckled with the toasted nuts, the juicy-tart pomegranate seeds, and lemon zest is delicious. This is quick enough for any weeknight dinner and special enough for the holidays. Give it a try, I know you will love it.