A Flavorful and Nutritious Crispy Cast Iron Brussels Sprouts with Pomegranate and Garlic Recipe

Instructions

1. Prepare the Brussels sprouts: First, rinse the Brussels sprouts well and remove the stem end. Halve each Brussels sprout so that they cook more evenly and develop those crispy caramelized edges.
2. Heat the Cast Iron Skillet: Heat a skillet over medium, add 2 tablespoons of olive oil, and allow it to come to heat, shimmering slightly so the Brussels sprouts get crispy.
3. Sauté the Brussels Sprouts: Make sure you put the Brussels sprouts cut-side-down in your skillet so they get all nice and seared. Let them cook for 4-5 minutes without stirring so they can get a little golden brown and caramelize. Flip Brussels sprouts over and cook for an additional 4 minutes or until the other side is browned, crispy, and tender.
4. Add the Garlic: While the sprouts are cooking, add the minced garlic and continue to cook for 1-2 minutes, watching carefully so that the garlic does not burn.
5. End with some balsamic, maple syrup. Drizzle with balsamic vinegar and add maple syrup if you want a little sweetness. Stir well to combine everything and continue cooking for 1-2 more minutes so the taste can develop.
6. Add the Pomegranate Seeds: There are some pomegranate seeds, which you sprinkle over the Brussels sprouts when done and add a great pop of color and fresh, juicy sweetness.
7. Serve and garnish: Then transfer them to a serving dish and sprinkle with fresh chopped parsley if you want. The finished dish has to be served immediately.

Tips and Variations:

1. Increase the Crunch Factor: Top the Brussels sprouts with toasted almonds, walnuts, or pecans at serving for additional textural variety.
2. Vegan: This recipe is naturally vegan; however, you can top it with a drizzle of tahini or sprinkle some vegan parmesan on top for creaminess.
3. Spicier: If you want spicy, you can always add extra red pepper flakes and some sliced (or minced) fresh chili when you put the garlic in.
4. Dried Cranberries or Raisins: Use a sweet taste besides texture; for instance, these to substitute pomegranate seeds
5. Roast Variation: If you want to roast instead of pan-sear, preheat oven to 425°F (220°C). Spread Brussels sprouts on a baking sheet, drizzle with olive oil and season well with salt and pepper before putting them in the oven for 20–25 minutes, stirring at half time. Roast for 40 minutes and then add the garlic, balsamic vinegar, and maple syrup in the last 5 minutes of cooking time.
6. Protein: Roasted chickpeas or tofu cubes would add protein.
7. Flavor Geysers: To bring the whole lot down into a delicious gusher of flavor, you either fork in a little soy sauce or tamari instead of balsamic vinegar.

Nutrition Information:

• Calories: You will get 160 calories with this meal.
• Protein: An amount of 4 g of protein is obtained with this meal, in which protein is very important for muscle repair and growth.
• Fat: An amount of 11 g is served, which helps you to keep on the diet track.
• Carbohydrates: Carbohydrates are the fuel source of the brain; here, 16 g of carbohydrates is obtained.
• Sugars: A 6 g of sugar is contained here depending on the fruits and honey used.
• Fiber: 5 g of fiber is obtained here.
• Sodium: 350 g of sodium is used.