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. 

INGREDIENTS:

• 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

INSTRUCTIONS:

• 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.