Skillet-Roasted Brussels Sprouts With Pomegranate and Pistachios | Oregonian Recipes
Skillet-Roasted Brussels Sprouts With Pomegranate and Pistachios In 20 minutes, you can make the best brussels sprouts you’ve ever tasted: deeply browned ...
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Cooking tools:
- Nonstick skillet
- Skillet lid
- Paring knife
- Cutting board
- Chef's knife
- Measuring spoon
- Measuring cup
- Serving platter
- Stove
- Oven
Ingredients
- 1 pound brussels sprouts, trimmed and halved
- 5 tablespoons extra-virgin olive oil
- 1 tablespoon pomegranate molasses
- 1/2 teaspoon ground cumin
- 1/4 teaspoon table salt
- 1/4 cup shelled pistachios, toasted and chopped fine
- 2 tablespoons pomegranate seeds
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