Pan Roasted Brussels Sprouts with Water Chestnuts and Pomegranate Seeds (2024)

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If you are looking for a festive and delicious yet super healthy side dish this Christmas, look no further! These Pan Roasted Brussels Sprouts with Water Chestnuts and Pomegranate Seeds are sure to be a hit!

While this is totally not a classic Christmas recipe that you should ultimately reserve for your Holiday menu — as in: it would be equally delicious any time of year, really, providing that you can get your hands on the pomegranate — you have to admit that with its gorgeous jewel-like colors that fit the theme perfectly well, this Pan Roasted Brussels Sprouts dish would look absolutely spectacular on your table this Christmas!

And in case you are wondering, I can totally attest to the fact that it tastes just as fantastic as it looks. It has just as much flavors and textures to offer as it has colors! And they all complement each other perfectly well. You’re looking at a total multi-sensory party happening right here! What’s even more to love about it is that it is crazy easy to make and can even be made in advance, if you don’t mind eating it on the colder side. Simply take it out of the fridge a few hours before serving so it has a chance to get back up in temperature a little…

Just one word of advice, though, before you run to the store – or kitchen – to make it. Yes, there is pure vanilla extract in that dressing. By all means, do not leave it out: it makes a WORLD of difference in the overall flavor profile of the dish!

Seriously, this would be a Brussels sprouts dish that even the kids will go for! I say you should totally give it a try!

First, cut the stems off the Brussels sprouts, trim off the outer leaves and slice them in half lengthwise.

Then, coat the bottom of a saute pan with fitting lid with a thin layer of olive oil and place it over medium-low heat. In it, lay as many of the sliced Brussels sprouts as you can, cut face down and in a single layer, so that they are in direct contact with the bottom of the skillet.

Once that’s done, scatter whatever leftover Brussels sprouts you may have over this bottom layer and put the lid on.

Allow the sprouts to cook undisturbed for about 5 minutes, or until they are nicely caramelized. Then, give the skillet a good shake to move the sprouts around and continue cooking them for 2-3 minutes or until they are fork tender but still vibrant green and slightly crunchy. Remove to a large serving bowl or plate.

Add a little bit more oil to the pan and to it, add the water chestnuts. Let them too cook undisturbed for about a minute, just to heat them up and slightly caramelize them.

Transfer the caramelized water chestnuts to the bowl with the Brussels sprouts, sprinkle the pomegranate seeds all over and set aside.

In a small glass container or measuring cup, combine all the ingredients for the vinaigrette and stir vigorously with a fork until well combined and slightly emulsified.
Pour over the salad, toss delicately and serve without delay.

posted by Sonia! The Healthy Foodie on December 4, 2018

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