Recipes

Glazed Brussels Sprouts

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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