VeganNo. 1992 · The 2026 edition
Shredded brussels sprouts with chestnuts and pomegranate
A vibrant, savory side dish featuring caramelized sprouts, nutty chestnuts, and bursts of pomegranate.
Our own summary of the original — the full post and photos live at savorymomentsblog.blogspot.com.
This recipe transforms shredded brussels sprouts into a quick, elegant side. Sautéed with shallot and butter, they're finished with roasted chestnuts and pomegranate arils for a balance of sweet, earthy, and tangy flavors. Ready in under 15 minutes, it's perfect for holiday meals.
Ingredients
Directions
- Trim the stems from the brussels sprouts and peel off any discolored outer leaves. Using a sharp knife or a food processor, slice them into thin shreds.
- In a large skillet set over medium-high heat, melt the butter. Add the sliced shallot and cook, stirring now and then, until it turns lightly golden. Add the shredded sprouts and continue cooking, stirring occasionally, until they become tender and begin to caramelize, roughly 5 to 7 minutes. Season with salt and pepper, then mix in the chopped chestnuts and cook for another 1 to 2 minutes.
- Transfer the mixture to a serving bowl and gently toss with the pomegranate arils. Serve right away.
More photos
Photos hosted by savorymomentsblog.blogspot.com.
