Brussels Sprouts with Jujubes and Pomegranate

2 servings
15 minutes cook time
Brussels Sprouts with Jujubes and Pomegranate

This is one tasty dish to get brussel sprouts on your (and the kid’s) favorite list. It makes a perfect addition to any fall or winter dinner. 


  • 1 lb of brussels sprouts, halved
  • 2 garlic cloves, sliced
  • 3 tbsp butter
  • 1/2 teaspoon kosher salt
  • 2 tablespoons red wine vinegar
  • 1/3 cup jujubes, deseeded and chopped
  • 1 1/2 cups vegetable or chicken broth
  • Pomegranate seeds to garnish


  • To prepare the jujubes, cut out their seeds and roughly chop them into pieces. Cut brussels sprouts in half, thinly slice garlic.
  • Heat 2 tablespoons of butter in a large pan over medium-high heat, add brussels sprouts with cut side down. Fry without moving for about 5 minutes or until crisp and browned on one side. Season with salt and pepper and deglaze the pan with red wine vinegar.
  • Add jujubes, garlic and vegetable broth and let simmer on low until vegetable broth reduces and brussels sprouts are tender.
  • Add another tablespoon of butter to coat everything and sauté for another 2 minutes.
  • Sprinkle some pomegranates seeds on top before serving.

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