These sauteed brussels sprouts with pomegranate and balsamic vinegar make an easy, healthy side dish for pork, chicken or beef!
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4.75 from 4 votes

Sauteed Brussels Sprouts with Pomegranate and Balsamic Vinegar

Pomegranate balsamic vinegar works beautifully in this dish. If you don't have it, plain balsamic works OR you can substitute 1 Tbsp. pomegranate molasses and 1 Tbsp. balsamic vinegar
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish, vegetable
Cuisine: American
Servings: 4 -
Calories: 92kcal
Author: Nancy Buchanan

Ingredients

  • 1 Tbsp. extra virgin olive oil
  • 1 lb. Brussels sprouts halved lengthwise unless smaller than a walnut
  • 1/2 cup low sodium chicken broth
  • 1/2 cup water
  • 2 Tbsp. balsamic vinegar pomegranate balsamic vinegar
  • salt and pepper
  • 1/4 cup pomegranate seeds

Instructions

  • Heat a cast iron skillet over medium-high heat.
  • Add the olive oil and swirl to coat the pan.
  • Add the brussel sprouts and season with salt and pepper. Cook for a few minutes then stir the sprouts around.
  • Cook for 4 to 6 minutes or until the brussels sprouts are golden brown.
  • Add the broth and 1/2 cup water.
  • Bring the liquid to a simmer and stir occasionally until the sprouts are almost tender when pierced with a knife - about 10 - 12 minutes.
  • If there is liquid remaining, turn the heat up to high and cook until the liquid is gone and the sprouts are sizzling.
  • Remove the pan from the heat and add the balsamic vinegar.
  • Stir to combine.
  • Taste and adjust the seasoning and sprinkle with the pomegranate seeds if using and serve.

Notes

  1. Buying brussel sprouts: If possible, purchase sprouts that are all about the same size. Otherwise, cut the sprouts in halves or quarters.
  2. Use a cast iron or other heavy bottomed skillet. DON'T use a non stick skillet as the brussel sprouts won't brown as well. 
  3. If you don't have balsamic vinegar, use red wine vinegar and add about a tablespoon of honey. 
  4. STORAGE: Extra brussel sprouts can be refrigerated up to two days.
  5. REHEAT: re heat in the microwave or in a very hot skillet. Add a little water to the pan if the brussel sprouts start to stick. 

Nutrition

Calories: 92kcal | Carbohydrates: 11g | Protein: 4g | Fat: 4g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 40mg | Potassium: 466mg | Fiber: 4g | Sugar: 3g | Vitamin A: 855IU | Vitamin C: 96.4mg | Calcium: 48mg | Iron: 1.7mg