Brussels Sprouts with Pomegranate Honey and Toasted Pecans

 
I am falling for sprouts.

They're just so cute.

Like little teeny cabbages.

Widdle teeny cabbages.

Who's cute!  You are!

Oh yes you are!  Oh yes you are!

Did you know they grow on a stick?  Like this?

Adorable!

And, for all the bad press they get, they are surprisingly delicious.  Crisp, green, and just a bit earthy.

My stand-by sprouts recipe is this one, to be served alongside hot links.  They go amazingly well with pig of any sort, so if you haven't tried it, it's a good place to start.

But it's Christmas so, why not pomegranate!

Red and green!  Get it?

You got it!

Your reward is brussels sprouts.

Brussels Sprouts with Pomegranate Honey and Toasted Pecans (adapted from Simple Bites)
4 tablespoons butter
3 cups Brussels sprouts, washed and halved
4 tablespoons pomegranate honey (see notes)
1/2 teaspoon kosher salt
1/2 cup toasted pecans, chopped
1 large pomegranate, de-seeded (watch TV while you're doing this, it'll make it fly)

1 cup pomegranate juice

1/4 cup honey

To make the pomegranate honey, reduce 1 cup pomegranate juice by half over medium-high heat. Add in 1/4 cup honey and simmer until thick. 

Over medium-high heat, melt the butter in a large sauté pan. Add in the Brussels sprouts and cook just until they turn a vibrant green, about 3-5 minutes, stirring only occasionally to allow edges to brown. Add in the pomegranate honey and the salt. Stir to coat the sprouts, and then pour in the pecans.

Remove from heat and stir in the pomegranate seeds. Serve warm.