Brussels Sprouts with Honeyed
Pistachio and Pomegranate

Servings: 4
Prep Time: 10 minutes
Cook Time: 15-20 minutes

Ingredients:

For the Brussels Sprouts:
● 1 lb Brussels sprouts, trimmed and halved
● 1⁄4 cup water
For the Pistachio relish:
● 1⁄3 cup shallot, finely diced
● 1⁄4 teaspoon salt
● 2 tablespoons champagne vinegar
● 2 teaspoons honey
● 1 teaspoon ground black pepper
● 2 tablespoons olive oil
● 1⁄3 cup pistachios, roughly chopped
For serving:
● 1⁄4 cup pomegranate arils

Instructions:

1. Steam the Brussels Sprouts:
Add the water to the rice cooker, place the lid on, and press “cook.” Once the
water is steaming, add the trimmed and halved brussels sprouts and replace
the lid. Allow the brussels sprouts to cook for about 6 minutes, stirring once
halfway, until bright green and tender. Use a slotted spoon to transfer the
sprouts to a bowl, leaving any remaining liquid in the pot.

2. Make the Pistachio Relish:
In a small bowl combine the champagne vinegar, minced shallot, and salt.
Allow to sit for five minutes so the shallot lightly pickles. Add the honey, pepper,
and oil and stir to combine. Finally add the chopped pistachios and fold them
into the mixture.

3. Combine and Plate:
Pour the relish over the steamed brussels sprouts and toss to coat them.
Transfer to a serving plate and top with the pomegranate arils.