Greek Freak Shallot & Pomegranate Stove Top Brussels Sprouts

Spiceology
Servings

4

Prep Time

15 minutes

Cook Time

15 minutes

Cuisine

Modern American

Category

Side

Golden-seared Brussels sprouts with caramelized shallots, pomegranate seeds, and a bright hit of Mediterranean herbs make for a side dish that looks as impressive as it tastes. Spiceology Greek Freak Mediterranean Rub brings herbaceous depth and warm spice to the pan, turning a weeknight vegetable into something genuinely craveable. Fast enough for Tuesday, special enough for the holidays.

Greek Freak Shallot & Pomegranate Stove Top Brussels Sprouts

Ingredients

  • 2 tablespoons Spiceology Greek Freak Mediterranean Rub
  • 2 tablespoons unsalted butter
  • 3 shallots, sliced into rings
  • 2 tablespoons olive oil
  • 2 pounds Brussels Sprouts, trimmed and halved
  • ½ cup chicken stock
  • ½ cup pomegranate seeds

Directions

  1. Heat a large skillet over medium-high heat. Add the butter and swirl to coat. Sauté the shallots until they begin to turn golden brown, about 5 minutes. Remove and set aside.

  2. Add the olive oil to the same skillet add the Brussels sprouts and sauté until they become seared and golden brown, about 4-5 minutes.

  3. Add the Greek Freak spice rub, chicken stock and stir to combine. Simmer until the Brussels sprouts are crisp/tender, about 3 minutes. Stir in the shallots.

  4. Remove to a serving dish and garnish with pomegranate seeds and serve immediately.
Recipe Products
Blend

Greek Freak Mediterranean Seasoning

Key Ingredients

Nutritional Yeast Flakes, Red Pepper Chili Flake, Oregano, Tomato, Orange Peel