Tangy white balsamic vinegar teams up with pomegranate juice to rev up this twist on the classic Thanksgiving side dish.

Josh Miller
This Story Originally Appeared On cookinglight.com

Gallery

Credit: Caitlin Bensel

Recipe Summary test

Yield:
Serves 4 (serving size: 3/4 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil, ground cardamom, and crushed red pepper in a large skillet over medium-high. Add trimmed and halved Brussels sprouts, cut sides down. Cook until browned, about 7 minutes. Add pomegranate juice and white balsamic vinegar. Cook, tossing often, until sauce is syrupy, another 5 to 6 minutes. Top evenly with crumbled feta cheese (about 1/4 cup) and chopped toasted pecans.

    Advertisement

Nutrition Facts

208 calories; fat 16g; saturated fat 3g; protein 6g; carbohydrates 14g; fiber 5g; sugars 5g; sodium 116mg.
Advertisement