Sautéed Brussels Sprouts
 
Makes about 6 servings
Ingredients
  • ¼ cup unsalted butter
  • 2 pounds Brussels sprouts, quartered
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 cup pomegranate seeds
  • ¼ cup minced shallots
  • ¼ cup red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh parsley
Instructions
  1. In a large skillet, melt butter over medium-high heat. Add Brussels sprouts, salt, and pepper, and cook, stirring occasionally, for 6 minutes or until edges begin to brown and sprouts are just tender. Stir in pomegranate seeds and all remaining ingredients, and cook until heated through. Serve immediately.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/sauteed-brussels-sprouts-recipe/