Sautéed Brussels Sprouts


These brussels sprouts from Paula Deen are extra delicious thanks to pomegranate seeds and fresh parsley.

Sautéed Brussels Sprouts
Makes about 6 servings
  • ¼ cup unsalted butter
  • 2 pounds Brussels sprouts, quartered
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 cup pomegranate seeds
  • ¼ cup minced shallots
  • ¼ cup red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh parsley
  1. In a large skillet, melt butter over medium-high heat. Add Brussels sprouts, salt, and pepper, and cook, stirring occasionally, for 6 minutes or until edges begin to brown and sprouts are just tender. Stir in pomegranate seeds and all remaining ingredients, and cook until heated through. Serve immediately.

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