It is pomegranate season and if you are like some of us here at Chow Bella maybe you have neighbors with overflowing pomegranate trees. If they are friendly then by all means ask but a little late night neighborhood walk is totally acceptable in this beautiful fall weather and if you happen to pick a few pomegranates up that you saw fall on the ground then hey, who is to know the difference?
Now you can head right home and bust it open and snack on a bowl in bed, like Martha does or you can practice a little patience and make a delicious dish with them. Why not try them with Brussels Sprouts? This is a perfect thanksgiving side dish try it.
Find out how to make Brussels Sprouts with Pomegranates after the jump.
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
1 pound of trimmed and halved Brussels Sprouts
1 tlbs olive oil
2 tlbs butter (melted)
1 cup pomegranate seeds
1/2 cup slivered almonds
1. Steam Brussels Sprouts in a sauce pan using a steamer, for 8 to 12 minutes depending on the size of them.
2. Toss Brussels Sprouts with a little olive oil, salt and pepper in a hot frying pan until browned (about 3 to 5 minutes).
3. Lay slivered almonds out on a cookie sheet in one layer and toast in oven.
4. Transfer the Brussels Sprouts into a serving bowl, toss them with melted butter, pomegranate seeds and toasted slivered almonds.
5. Serve hot and enjoy!