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Shallot & Pomegranate Stove Top Brussels Sprouts Recipe

  • Difficulty Easy
  • Time 15 minutes

Makes 6-8 Servings 


  • 2 tablespoons unsalted butter
  • 3 shallots, sliced into rings
  • 2 tablespoons olive oil
  • 2 pounds Brussels Sprouts, trimmed and halved
  • 2 tablespoons Spiceology Greek Freak Mediterranean Rub
  • 1/2 cup chicken stock
  • 1/2 cup pomegranate seeds 


  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 and add the Brussels sprouts and sauté until they become seared and golden brown, about 4-5 minutes.  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.
  3. Remove to a serving dish and garnish with pomegranate seeds and serve immediately.
Shallot & Pomegranate Stove Top Brussels Sprouts Recipe

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