Skillet-Roasted Brussels Sprouts with Pomegranate and Pistachios
Have 10 minutes? You can make the best Brussels sprouts that you’ve ever tasted.
Keywords
- Side Dishes
- Vegetables
- Fruits & Vegetables
- Vegetarian
- Quick
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Cooking tools:
- Nonstick skillet
- Paring knife
- Chef's knife
- Cutting board
- Stove
- Mixing bowl
- Measuring spoon
- Spoon
- Serving platter
Ingredients
- 1 pound small (1 to 1 1/2 inches in diameter) brussels sprouts, trimmed and halved
- 5 tablespoons extra-virgin olive oil
- 1 tablespoon pomegranate molasses
- 1/2 teaspoon ground cumin
- Salt
- 1/4 cup shelled pistachios, toasted and chopped fine
- 2 tablespoons pomegranate seeds
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