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1 pound fresh Brussels sprouts
1/2 cup toasted walnuts
1/3 cup pomegranate seeds
3 tablespoons walnut oil
1 tablespoon pomegranate concentrate or red wine vinegar
Sea salt and freshly ground pepper
  • Trim the ends of the sprouts and quarter them.  Steam over boiling water until tender, 10 to 15 minutes.  Allow them to cool in a bowl.
  • Toast the walnuts in a 350 degree oven for 10 minutes.  Cool and coarsely chop them.
  • Combine the dressing ingredients in a covered jar, shake well, season with salt and pepper to taste.
  • Toss the cooled sprouts with 2 tablespoons of the dressing.  Toss the nuts with a teaspoon of dressing and sprinkle them over the sprouts.  Sprinkle on the pomegranate seeds and drizzle on the remaining dressing.
  • Hold this dish for an hour or two at room temperature or serve immediately.