If you are looking for Brussels sprouts recipe to make this Christmas, try this sautéed Brussels sprouts with carrots and pomegranate.

INGREDIENTS:

1/2 Lb. Brussels sprouts trimmed and cut into quarters

2 blanched peeled carrots cut into 1/2 inch pieces

1 tablespoon unsalted butter  

2 tablespoons pomegranate seeds

1 tablespoon chopped pecan 

1 tablespoon Extra Virgin Olive Oil 

Salt and freshly ground pepper to taste 

STEPS:

In non-stick pan, Sauté the Brussels sprouts in olive oil until browned.

Add the carrots, the butter and toss to coat.

Season with salt and pepper to taste and finish with chopped pecan.

Top with pomegranate seeds and drizzle with olive oil.