Glazed Brussels Sprouts

By S. Danford

Ingredients

• 1 lb brussels sprouts, trimmed and halved
• 3 T olive oil
• 1/4 t ground cardamom
• 1/8 t crushed red pepper
• 1/4 cup pomegranate juice
• 3 T white balsamic vinegar
• 1 oz crumbled feta cheese
• 3 T chopped toasted pecans

Preparation

Step 1

Heat the olive oil and spices in a large skillet over med heat
Add the brussels sprouts, cut side down.
Cook until browned, about 7 minutes.
Add the pomegranate juice and vinegar.
Cook, tossing often until sauce is syrupy, another 5-6 minutes.
Top evenly with the feta cheese and pecans