Yield: Serves 4 (serving size: 3/4 cup)
Tangy white balsamic vinegar teams up with pomegranate juice to rev up this twist on the classic Thanksgiving side dish.
Ingredients
- 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
Nutritional Information
- Calories 208
- Fat 16g
- Satfat 3g
- Unsatfat 12g
- Protein 6g
- Carbohydrate 14g
- Fiber 5g
- Sugars 5g
- Added sugars 0g
- Sodium 116mg
- Calcium 10% DV
- Potassium 10% DV
- Calories 208
- Fat 16g
- Satfat 3g
- Unsatfat 12g
- Protein 6g
- Carbohydrate 14g
- Fiber 5g
- Sugars 5g
- Added sugars 0g
- Sodium 116mg
- Calcium 10% DV
- Potassium 10% DV
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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