Serves 6
If you’ve dined at by CHLOE. recently you may have enjoyed the brussels sprouts as part of our Fall seasonal menu offerings.
We created a simplified version of the by CHLOE. recipe for you to make at home!
Give it a whirl this Thanksgiving and knock the socks off of your guests.
For more delicious side dish inspiration this holiday, click here.
Brussels Sprouts
3 lb bag of brussels sprouts, stems removed and sliced
1/4 cup water
2 cups olive oil
2 oz thyme
2 tsp onion powder
2 tsp garlic powder
1 tsp sea salt
Brussels sprouts
In a bowl, whisk together water, olive oil, onion powder, garlic powder, and sea salt.
Combine brussels sprouts and spice mixture in a pan and sauté over medium heat until light brown and edges are crispy.
Pomegranate Glaze
In a pot, boil pomegranate juice for 10-15 minutes.
Add pure maple syrup and boil for another 5 minutes, or until it starts to bubble.
Lower heat and let reduce.
Notes + Serving tips
Drizzle Pomegranate Glaze over sautéed Brussels Sprouts.
Garnish with fresh pomegranate seeds and a healthy dose of our old friend Almond Parm.