Skillet-Roasted Brussels Sprouts with Pomegranate and Pistac

• servings: Serves 4

Ingredients

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

Directions

Arrange brussels sprouts in single layer, cut sides down, in 12-inch nonstick skillet. Drizzle oil evenly over sprouts. Cover skillet, place over medium-high heat, and cook until sprouts are bright green and cut sides have started to brown, about 5 minutes.

Uncover and continue to cook until cut sides of sprouts are deeply and evenly browned and paring knife slides in with little to no resistance, 2 to 3 minutes longer, adjusting heat and moving sprouts as necessary to prevent them from overbrowning. While sprouts cook, combine molasses, cumin, and 1/4 teaspoon salt in small bowl.

Off heat, add molasses mixture to skillet and stir to evenly coat sprouts. Season with salt to taste. Transfer sprouts to large plate, sprinkle with pistachios and pomegranate seeds, and serve.