Pan Fried Brussels Sprouts with Apple Reduction
Delicious and crunchy pan fried Brussels sprouts with apple glaze, dukkah, pomegranate jewels and fresh parsley are ready in just under half an hour.
Equipment
- 1 Frying Pan
Ingredients
- 500 g Brussels sprouts cleaned and halved
- 30 g butter plus 1 tbsp olive oil
- 1/4 cup apple cider vinegar
- 2 tsp brown sugar or 1 tbsp maple syrup
- A pinch of salt
- 1/2 tsp dried thyme
- 1 garlic clove minced
- 1/4 cup green apple juice
- 1 tbsp pomegranate jewels
- 1 tbsp fresh chopped parsley
- 1 tbsp dukkah seasoning
Instructions
- Sauté Brussels sprouts on a pan in butter mixed with oil until browned and softened a little. Transfer to a plate.
- Lower the heat and add the vinegar to the same pan. Add sugar or maple syrup and stir to dissolve.
- Add thyme, salt, garlic and apple juice and simmer until reduced.
- Return the sprouts to the pan, add a little heat and cook, tossing around, for a minute or two, until coated with the thickened glaze.
- Scatter over some pomegranate jewels and serve topped with a couple of spoons of dukkah and freshly chopped parsley.