Crispy Fried Brussels Sprouts With Pomegranate Glaze Recipe
Prep Time:
10 minutes
Cook Time:
20 minutes
Servings:
6 Servings
Ingredients
  • 6 tablespoons avocado oil, divided
  • 1½ pounds Brussels sprouts, trimmed and halved
  • ½ teaspoon salt, divided
  • ⅛ teaspoon black pepper
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons pomegranate molasses
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • Zest of ½ lemon
  • ¼ cup pomegranate arils
  • 2 tablespoons toasted chopped pistachios
Directions
  1. Heat 3 tablespoons of oil in a large cast iron skillet over medium heat.
  2. Working in batches, lay the Brussels sprouts cut side down in a single layer and cook them undisturbed for 5 to 7 minutes until the cut sides are charred, caramelized, and crisp.
  3. Flip and cook another 3 to 4 minutes until the outer leaves are golden and the centers are tender. Repeat the process with the remaining oil and Brussels sprouts
  4. Transfer the sprouts to a bowl and season them with ½ teaspoon of salt and ⅛ teaspoon pepper.
  5. While the sprouts are cooking, add the balsamic vinegar, pomegranate molasses, maple syrup, Dijon, and the remaining salt to a small saucepan and bring the heat to medium.
  6. Once the liquid reaches a low boil, reduce the heat to low and stir for 7-9 minutes, until thickened.
  7. Transfer the glaze to a bowl and let it sit for 5 minutes.
  8. Drizzle the warm glaze over the Brussels sprouts.
  9. Add lemon zest and top with pomegranate arils and pistachios before serving.