Charred Brussels Sprouts with Grapefruit and Pomegranate

Here is a festive twist on the typical holiday side dish of Brussels Sprouts. This is a super quick and easy way to add a little pizzazz to your table.

The recipe starts with charring the brussels sprouts cut side down in a dry non-stick pan for about 5 minutes. This creates a hint of smokiness. Then they’re sauteed with a drizzle of olive oil, grapefruit sections, honey, salt and pepper to taste and topped with fresh pomegranate seeds right before serving.

I left the brussels sprouts fairly crunchy, so it feels like a warm salad. The grapefruit adds a bit of acid and the honey and olive oil are just enough to lightly coat them. The pomegranate seeds add a punch of color and some additional crunchiness.

You can make this a warm dish by serving immediately or reheating in the microwave, or you could just serve room temperature as well.

Charred Brussels Sprouts with Grapefruit and Pomegranates

Super quick and healthy way to serve brussels sprouts.

5 from 1 vote

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Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Side Dish

Cuisine American

Servings 4 servings

Ingredients

  

1x2x3x

• 10 each brussels sprouts trimmed and halved
• 1 each grapefruit sections
• 1 each pomegranate seeds removed and set aside
• 1 tbsp olive oil
• 1 tbsp honey
• salt and pepper to taste

Instructions

 

• Place the brussels sprouts cuts side down in a non-stick dry pan over medium heat
• Cook for about 5 minutes to let them charr
• Add the olive oil and honey and saute for another couple of minutes
• Add the grapefruit and saute another minute
• Remove from the pan and add salt and pepper to taste and top with the pomegranate seeds
• Serve warm or at room temperature

Keyword Brussels Sprouts,, Grapefruit, Pomegranates

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