I was really hungry, so I didn’t want to wait the 20 minutes to roast the brussel sprouts. This was a perfect way to prepare them quickly. They were so delicious, I had to share!
Recipe: Pan-Seared Brussel Sprouts with Pomegranate Molasses
Author: Bhavani Jaroff, iEat Green
Recipe type: Side Dish
Cuisine: Vegan, Vegetarian
Ingredients
- 15-20 brussels sprouts, cut into quarters lengthwise
- 1 small onion, chopped
- 1 tbsp. extra-virgin olive oil
- 1 tbsp. garlic
- 1 tsp. rosemary, finely chopped
- Salt to taste
- Freshly ground black pepper
- 1 tbsps. Pomegranate molasses
Instructions
- In heavy skillet, heat the olive oil, and then add the brussel sprouts.
- Sauté on medium high heat, allowing the sides of the brussel sprouts to get golden brown.
- Add the garlic and rosemary, salt and pepper, and continue to cook for another 5 minutes.
- Turn the heat down to low, and add the pomegranate molasses.
- Cover the pan, allowing the brussel sprouts to steam, get softer, and merge flavors. Serve either hot or cold.
Step-By-Step Photo Instructions
In heavy skillet, heat the olive oil, and then add the brussel sprouts.Sauté on medium high heat, allowing the sides of the brussel sprouts to get golden brown.Add the garlic and rosemary, salt and pepper, and continue to cook for another 5 minutes.Turn the heat down to low, and add the pomegranate molasses.
Cover the pan, allowing the brussel sprouts to steam, get softer, and merge flavors. Serve either hot or cold.
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