Skillet-Roasted Brussels Sprouts with Pomegranate and Pistachios

Retired professional chef. Trained French and cooked French. Also cooked Italian. Live on the Mexican border now, so cook some Northern Sonoran foods. Enjoy cooking Oriental foods. Now cook mostly for friends who never experienced high quality restaurant food. Raise Angus-cross beef commercially.

1 pound small (1 to 1 ½ inches in diameter) brussels sprouts, trimmed and halved

5 tablespoons extra-virgin olive oil

1 tablespoon pomegranate molasses

½ teaspoon ground cumin

Salt

¼ cup shelled pistachios, toasted and chopped fine

2 tablespoons pomegranate seeds

Look for brussels sprouts that are similar in size, with small, tight heads that are no more than 1 ½ inches in diameter, as they’re likely to be sweeter and more tender than larger sprouts.

Directions at americastestkitchen.com

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