1 tablespoon extra-virgin olive oil

1 pound brussels sprouts, stems and tough outer leaves removed and shredded

3/4 cup walnut pieces, toasted

Sea salt and freshly ground pepper

1/2 cup fresh red currants or pomegranate seeds

1. In a large skillet over medium-high heat, heat the olive oil until glistening.

2. Add the brussels sprouts and sauté for 5 to 6 minutes, or until softened but still slightly firm and bright.

3. Add the walnuts and stir to combine. Season with salt and pepper.

4. Remove from heat and gently add the currants or pomegranate seeds trying not to break them or discolor the brussels sprouts

5. Serve immediately.

Recipe courtesy of Tami Hardeman

runningwithtweezers.com

Comments

Name *
Email (For verification & Replies)
URL
Code   
ChronoComments by Joomla Professional Solutions

Submit Comment

Show/Hide Comment form