When making Faith’s, of An Edible Mosaic, Saffron Rice I needed another side to have a filling dinner. We didn’t have any meat or fish in our fridge, so instead I opted for a veggie side dish.
Sam and I love brussels sprouts- and this variation was a perfect way to indulge. For those of you looking for Thanksgiving side dishes, this is definitely one to consider. The brussels sprouts came out light, slightly sweet and a perfect pairing with this rice. And with the leaves peeled, this gives you just a slight variation of texture, and elegance to this side dish!
Leafy Brussels Sprouts with Nuts
Adapted from: Kiss My Spatula
1/4 cup pecans, chopped
1/4 cup walnuts, chopped
1/4 cup sunflower seeds
1/4 cup dried pomegranate seeds
3 tbsp butter
1 tbsp brown sugar
1/2 tsp salt
1 lb brussels sprouts
1 tsp olive oil
1 large shallot, diced
1/4 tsp pepper
pinch of red pepper flakes (optional)
To prepare the candied nuts, mix the pecans, walnuts, sunflower seeds and pomegranate seeds with 1 tbsp of butter, brown sugar and 1/4 tsp salt in a saute pan over medium heat for about 5 minutes, or until everything is slightly caramelized. Remove from heat and set aside to cool.
Using a small knife, cut off the brussels sprout stems, then peel off leaves. You can discard the middle of the sprout.
Heat a large saute pan over medium heat, add the butter, olive oil and shallots. Saute shallots for about 1 minute, then add the brussels sprouts, 1/4 tsp salt, pepper and red pepper flakes. Gently stir the brussels sprout leaves until they are slightly caramelized and the edges begin to brown.
Once cooked, mix the brussels sprout leaves with the candied nuts in a large bowl. Then divide the greens and serve.