Fizzled Brussels Sprouts With Pomegranate Seeds
- Extra-virgin olive oil
- 1 clove garlic, smashed
- Pinch of crushed pepper
- 1 pint Brussels sprouts, stemmed and leaves pulled apart
- Kosher salt
- Half a lemon
- Seeds from 2 pomegranates
- 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!
extravirgin olive oil, clove garlic, pepper, brussels, kosher salt, lemon, pomegranates
Taken from www.epicurious.com/recipes/member/views/fizzled-brussels-sprouts-with-pomegranate-seeds-51820181 (may not work)