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Ingredients
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Vegetables
Fruits
Spices
Oils
Method
Preparation
- 1
Trim and Halve Brussels Sprouts
Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves. Halve each sprout lengthwise.
- 2
Mince Garlic
Peel and mince the garlic cloves finely.
Cooking
- 3
Sauté Brussels Sprouts
In a large skillet, heat the olive oil over medium heat. Add the halved Brussels sprouts cut-side down and sauté for about 5-7 minutes until they are golden brown.
- 4
Add Garlic and Spices
Add the minced garlic, red chili flakes, salt, and black pepper to the skillet. Stir well and cook for another 2-3 minutes until the garlic is fragrant.
- 5
Add Pomegranate Seeds
Remove the skillet from heat and gently fold in the pomegranate seeds, allowing them to mix evenly with the Brussels sprouts.
Serving
- 6
Plate and Serve
Transfer the sautéed Brussels sprouts with pomegranate seeds to a serving platter. Serve warm as a side dish.
