A lovely and unique side dish that makes any feast more special. A bit of work, I admit, but the end result is so delicious you won’t mind.
Makes 4-5 servings
2 teaspoons extra-virgin olive oil
2 cloves fresh garlic, cut into julienne or matchstick pieces
2 shallots, cut into very thin half-moon slices
1 teaspoon sea salt
Grated zest of 1 lemon
2 red bell peppers, roasted, cut into very thin julienne or matchstick pieces
10 to 12 Brussels sprouts, tips trimmed, most leaves removed, cores shredded
Generous pinch cracked black pepper
2 teaspoons fresh lemon juice
1 pomegranate, seeds removed*
Place oil, garlic and shallots in a skillet over medium heat. When the shallots begin to sizzle, add a pinch of the salt and lemon zest and sauté until translucent, about 3 minutes. Stir in bell peppers and a pinch of the salt and sauté for 1 minute. Stir in Brussels sprout leaves and cores; cover and reduce heat to low.
Cook for 5 minutes. Remove cover and season with remaining salt and black pepper. Cook, stirring, for 3 minutes for flavors to develop. Remove from heat and stir in lemon juice and pomegranate seeds. Serve immediately.
*Note: to remove the seeds from a pomegranate, split the fruit in half and place the whole fruit in a bowl of cold water. Using your fingers, under water, pull the seeds out of each half and place them in a bowl. Doing it this way prevents your fingers from getting stained.
You can also use dried cranberries if you can’t find pomegranate.