Skillet-Roasted Brussels Sprouts with Pomegranate and Pistachios

Name: Skillet-Roasted Brussels Sprouts with Pomegranate and Pistachios
Ingredients: 1 pound small (1 to 1 1/2 inches in diameter), brussels sprouts, trimmed and halved; 5 tablespoons, extra-virgin olive oil; 1 tablespoon, pomegranate molasses; 1/2 teaspoon, ground cumin; , Salt; 1/4 cup shelled, pistachios, toasted and chopped fine; 2 tablespoons, pomegranate seeds

Side Dishes
Fruits & Vegetables
Vegetables
Quick
Vegetarian

By Annie Petito ･ Appears in Cook's Illustrated November/December 2017

Have 10 minutes? You can make the best Brussels sprouts that you’ve ever tasted.

A cookbook recipe exclusively for All-Access members from The Complete Plant-Based Cookbook

SERVES 4

TIME 20 minutes

A cookbook recipe exclusively for All-Access members from The Complete Plant-Based Cookbook

Why This Recipe Works

This is a members' feature.