Brussels sprouts – we know what you’re thinking! But have you noticed they seem to be on every trendy or up and coming restaurant’s menu these days? That’s because recipes involving Brussels sprouts have become quite creative. If you’re looking for some healthier options for side dishes this Thanksgiving or holiday season, look no further than this little veggie.
According to Healthline Magazine, “Brussels sprouts are high in fiber, vitamins, minerals and antioxidants, making them a nutritious addition to your diet. They may also come with added health benefits, including the potential to reduce the risk of cancer, decrease inflammation and improve blood sugar control.”
Here’s a great recipe for you to try via Cooking Light:
Tangy white balsamic vinegar teams up with pomegranate juice to rev up this twist on the classic Thanksgiving side dish.
- 3 tablespoons olive oil
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon crushed red pepper
- 1 pound trimmed and halved Brussels sprouts
- 1/4 cup pomegranate juice
- 3 tablespoons white balsamic vinegar
- 1 ounce crumbled feta cheese (about 1/4 cup)
- 3 tablespoons chopped toasted pecans
How to Make It
Heat olive oil, ground cardamom, and crushed red pepper in a large skillet over medium-high. Add trimmed and halved Brussels sprouts, cut sides down. Cook until browned, about 7 minutes. Add pomegranate juice and white balsamic vinegar. Cook, tossing often, until sauce is syrupy, another 5 to 6 minutes. Top evenly with crumbled feta cheese (about 1/4 cup) and chopped toasted pecans.
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