Brussels Sprout + Pom Side Dish

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The holiday season is an amazing time of gathering of people you love, and food you love, too. But, we all have that one family member who insists on bringing their Jello marshmallow salad that always has you questioning what tradition spawned this creation. A La Cuisine! 

Be a side dish hero and bridge the gap between the proud carnivores in the family and the taunted vegans with this savoury, sweet, and satisfying Brussel sprout + pomegranate collaboration.

This recipe is especially perfect if you're hosting and have little ones running around the house.  Their little fingers are perfect for shelling pistachios (cheap labour), and you never know, it might quiet them down for a hot minute!

Depending on the number of people you're serving, this recipe is easily scalable -- just note that the Brussel sprouts will shrink almost half the size, so buy more than you think!  Pro tip: bring home the leftovers, this recipe tastes great the next day too.

Brussels Sprout, Poms, and Pistachios

A sweet, slightly salty, and savoury side dish.  Or main dish, depending on your goals. 

Ingredients

  • 6 cups brussel sprouts (ends chopped off, sliced)
  • 1 tbsp coconut oil
  • 1/4 cup apple cider vinegar
  • 3 tbsp vegan worchesterchire sauce
  • 1 tsp Himalayan pink rock salt (or a smoked sea salt)
  • 3/4 cup pistachios (shelled)
  • 1/2 cup pomegranate seeds

Directions

  1. heat a large frying pan and coat with coconut oil (chef Nick says: make sure it's nice and hot, you want to hear a loud sizzzzle when you put the sprouts in!)

  2. dump in the sprouts! stand back, could splash some coconut oil

  3. pour over the ACV, Worcestershire, and salt - add any other flavourings or seasonings you may want

  4. stir with wooden spoon on high heat until everything is mixed and coated well

  5. turn down to simmer heat

  6. let simmer until sprouts are golden brown, take off heat and pour into a serving dish

  7. mix in pistachios and pomegranate seeds right before serving. 

Beetroot