Recipe: Fizzled Brussels Sprouts with Pomegranate Seeds
Chef Anne Burrell shares her recipe for Fizzled Brussels Sprouts with Pomegranate Seeds!
Ingredients:
Extra-virgin olive oil
1 clove garlic, smashed
Pinch of crushed red pepper
1 pint Brussels sprouts, stemmed and leaves pulled apart
Kosher salt
Half a lemon
Seeds from 2 pomegranates
Directions:
Coat a large saute pan with olive oil; add the garlic and red pepper and bring to medium heat. When the garlic has turned a lovely golden brown, (takes 2 to 3 minutes), remove it from the pan and ditch it -- it has fulfilled its garlic destiny.
Add the Brussels sprouts. Season with salt, cover and cook until the sprouts have wilted, 2 to 3 minutes.
Remove the lid, raise the heat to medium-high and let the sprout leaves brown and "frizzle" 8 to 10 minutes more. Taste and season with salt if necessary. Squeeze half a lemon over the frizzled leaves. Remove from the heat and finish with the pomegranate seeds. Delish!
Serves: 4
Active Time: 20 minutes
Total Time: 40 minutes
Comments
I love brussells srouts. I like baby sprouts just boiled until very tender, then buttered, salted & peppered. I like the frozen ones though, not fresh, and sometimes boil up a box of them and eat them all for my lunch....nothing else, just a nice big bowl of Brussells sprouts.
I don't think I'd care for them done in a frying pan and eat them crunchy. And pomegranete seeds don't appeal to me either. I'm like Anderson---plain & simple food for me.
looks great
JOHN HANNA Don't know it was mentioned today on your show but farmers have long known that B-sprouts taste best when picked and used after first frost. JOHN - It wasn't mentioned today. Perhaps this is why back in the day they were a seasonal veg. This was the time of year that they are extremely popular in England. Large bags of 20lbs were on the market stalls right after the first sharp frost. They really do taste better and do not have the ammonia smell.
Raised when a youngster in the UK I've always liked Brussels the old fashioned way boiled a la cabbage. Green Giant makes a great frozen buttered brussels sprout serving; as my family will not even try them. So seeing them made this different way seems foreign to me. But I can't wait to get some and see if I can make converts of my family.
Looks so good.
Is it fresh pomogranate seeds from the fruit or can u get them dried/ pkg?
Don't know it was mentioned today on your show but farmers have long known that B-sprouts taste best when picked and used after first frost otherwise you get that ugly ammonia, metallic smell and taste. Tried freezing them to see if it has the same effect but for some reason it's hit and miss. When that ammonia taste is gone they are really delicious with butter, salt and pepper and you don't have to fry the hell out of them and add all sorts or extra flavors. I started cooking when I was in Vietnam and got the NY Times and read Craig Claiborne (sp) and fantasized what I could do with my arsenal of Louisiana hot sauce, catsup, salt and pepper and C-rations. It became a life-long fascination. OK, now let's hear it for parsnips --- a little honey, orange and boil, then saute.