Pan Roasted Brussels Sprouts with Pomegranate

Ingredients

• 1 tbsp ghee (butter or oil work too)
• 4 garlic cloves (smashed)
• 18 to 22 Brussels sprouts (cut into half lengthwise (If your Brussels sprouts are average sized 18 will be enough, but use about 22 if the sprouts are tiny))
• 1/2 tsp cumin (ground)
• 1/2 tsp lemon zest
• 1/2 tbsp lemon juice
• 1 tbsp olive oil
• 1/4 tsp salt
• pinch of garam masala
• 1/2 cup pomegranate arils
• 12 roasted cashews (halved)

Instructions

1. Heat the ghee in a 12 inch skillet over medium low heat. Add the garlic cloves and stir.
2. Add the Brussels sprouts to the pan making sure they are all placed with the cut side down. Cover and cook for 10 minutes. After 10 minutes are up, take off the lid and let cook for 5 to 8 more minutes uncovered. Do not stir the Brussels sprouts. Turn off the heat when Brussels sprouts are soft and the cut sides are golden brown.
3. In a small bowl, whisk together the lemon juice, olive oil, lemon zest, salt and garam masala. Toss this mixture into the pan with the Brussels sprouts and stir. Add the pomegranate and cashews. Serve warm or at room temperature.

Nutrition

• Calories: 140
• Carbohydrates: 14
• Protein: 4
• Fat: 9
• Saturated Fat: 3
• Polyunsaturated Fat: 1
• Monounsaturated Fat: 4
• Cholesterol: 10
• Sodium: 169
• Potassium: 412
• Fiber: 4
• Sugar: 5
• Vitamin A: 645
• Vitamin C: 77
• Calcium: 45
• Iron: 2