Brussels Sprouts with Pomegranates and Pistachios
INGREDIENTS
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POMEGRANATE VINAIGRETTE
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1/4 cup pomegranate molasses
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1 heaping tablespoon Dijon mustard
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1 heaping tablespoon red wine vinegar
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1/4 teaspoon kosher salt
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1/8 teaspoon freshly ground black pepper
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1/3 cup extra virgin olive oil
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POMEGRANATE RELISH
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0.5 cup pomegranate seeds
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2 tablespoons red wine vinegar
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1 tablespoon clover honey
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2 tablespoons blended oil (half canola and half olive oil)
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3 tablespoons finely chopped fresh flat leaf parsley
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Kosher salt and freshly ground black pepper
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BRUSSELS SPROUTS
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1 1/4 pounds Brussels sprouts
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Kosher salt
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1/4 cup plus 3 tablespoons blended oil (half canola and half olive oil)
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2 tablespoons unsalted butter
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Chopped flat leaf parsley for garnish
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1/2 cup toasted pistachios (or walnuts or pecans)
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