Brussels Sprouts California Style

This side dish is best made just before it is served. See the VARIATION, below, for an alternative cooking method. I did the oven roasted method and halved all the ingredients below!!!

12 to 16 servings

Ingredients:

• • 2 pounds fresh Brussels sprouts
• • 1/4 cup extra-virgin olive oil
• • 1 or 2 tablespoons water (optional)
• • Sea salt
• • 4 ounces fresh pomegranate arils (seeds)
• • 1/2 cup roasted unsalted pistachios
• • Finely grated zest and freshly squeezed juice from 2 lemons (2 tablespoons of zest; 1 tablespoon juice)

Wash and dry the Brussels sprouts. Trim the bottoms, then cut the sprouts in half from top to bottom.

Heat a large saute pan over medium heat. Add the oil and the Brussels sprouts. Cook for several minutes, until they are bright-green, tender and golden on the cut edges. If the sprouts appear to be too firm, add water as needed; cover and cook until the water evaporates. Season with the salt to taste.

Transfer to a serving bowl. Top with the pomegranate arils, pistachios, lemon zest and lemon juice.

VARIATION: The sprouts can be cooked in the oven instead. Toss them with the olive oil and sea salt in a large bowl, then transfer to a large baking dish, making sure to spread them in a single layer. Roast in a 400-degree oven for about 30 minutes or until golden brown and tender. Top with the arils, pistachios, lemon zest and juice just before serving.