Nice side with Brussels Sprout, simple to make, extra taste with pomegranate and goat cheese.
- 1 lb Brussels Sprouts
- 1/2 pomegranate
- 1/3 cup herb goat cheese
- 2 tbsp canola oil
- Salt and pepper
- Rinse et cut the ends of the Brussels Sprouts and cut in half. Place them in a big saucepan with boiling water. Let it cook 10 minutes. Then, drain and rinse with cold water.
- Take a non-stick pan and add the olive oil. Sauté the Sprouts for 5 to 10 minutes to grilled and caramelized them a bit. When they are cooked and grilled, place on a plate. Add some pomegranate seeds and crumbled goat cheese. Serve!
I think this dish is a great side for Thanksgiving. You can make it warm a bit colder and add some salad with it.