Steam brussels sprouts in a covered pot until tender, let water evaporate off. Add a dash of olive oil to brown the sprouts. Add salt and pepper to taste and a pinch of thyme. Meawhile toast some raw almonds in a dry skillet. When brussels sprouts are done, top with almonds and a handfull of pomegranate seeds. What a lovely dish!
EmmyPin It
That's it! This looks so yummy, I'm off to buy some Brussels sprouts... YUM!
ReplyDeleteThanks for sharing!
hugs x
Crystelle
We had some kind of cranberry brussel sprout for Thanksgiving (could have been your recipe?) but I like the look of this version too. Thanks for linking up!
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