Brussels sprouts are a popular side dish during the Fall holidays but not everyone enjoys the strong flavor. The simple solution is to avoid overcooking them- it contributes to the infamous odor and taste. Add some fresh flavors and bright colors, like my Sauteed Brussels Sprouts with Toasted Maple Hazelnuts and Pomegranate Seeds, and you have a perfect holiday dish.
A second technique to lighten up the flavor of Brussels Sprouts is to slice them thinly (the same prep I do for other strong flavored vegetables like chard and kale in this Simple Sauteed Greens). The thin strips sautee quickly in a pan and is easy enough for weeknight dinners. For holiday meals add layers of flavor and color with toasted nuts and fruit.
Sauteed Brussels Sprouts with Toasted Maple Hazelnuts and Pomegranate Seeds
Avoid overcooking – it releases a sulfurous odor and taste that contributes to the common dislike of Brussels Sprouts.
1 1/2 pounds brussels sprouts
2 tablespoons coconut oil or organic pastured butter
2 shallots, sliced thinly
1 tablespoon fresh lemon juice
Sea salt and pepper to taste
1/2 cup hazelnuts (pecans and walnuts are a good substitute)
2 teaspoons maple syrup
1/4 cup pomegranate seeds
1. Remove any brown outer leaves from the brussels sprouts, cut off the stems, and cut in half. Slice into thin strips.
2. Sautee the shallots with oil or butter in a pan over medium heat until golden-brown.
3. Add the brussels sprouts and saute until just softened. Add salt and pepper and lemon juice to taste and transfer to a bowl.
4. Mix the hazelnuts and maple syrup and toast in a skillet. Coarsely chop and add to the bowl.
5. Garnish with pomegranate seeds and serve.