Tangy Glazed Brussels Sprouts
  • 3 tbsp olive oil
  • 1/4 tsp crushed red pepper
  • 1 pound trimmed and halved Brussels sprouts
  • 1/4 cup pomegranate juice
  • 3 tbsp white balsamic vinegar
  • 1/4 cup crumbled goat cheese
  • 3 tbsp chopped pecans toasted
  1. Heat olive oil and crushed red pepper in a large skillet over medium-high. Add trimmed and halved Brussels sprouts, cut sides down. Cook until browned, about 7 minutes. 

  2. Add pomegranate juice and white balsamic vinegar. Cook, tossing often, until sauce thickens, about 5 to 6 minutes. 

  3. Top with crumbled goat cheese and chopped toasted pecans.