Shaved Brussels Sprouts with Toasted Pine Nuts and Pomegranate Seeds

We love the combination of the Brussels sprouts with the crunch of the nuts and the juicy seeds. This salad is ready in 15 minutes and it makes a delicious and healthy starter or salad! It provides important antioxidants thanks to the pomegranate seeds and protein from the pine nuts!

Source: Veronique Cardon, MS


large Brussels sprouts
1⁄2 cup
pine nuts
2 tablespoons
olive oil (more if needed)
salt and freshly ground black pepper (to taste)


Clean the Brussels sprouts of their stems and tough outer leaves, and shave them into very thin slices (a mandoline slicer is good for this).                                                                                                         

                                                                                              Remove the seeds from the pomegranates and set them aside.                                                                                                              

                                                                      Toast the pine nuts over medium heat until they are fragrant, being careful not to burn them. Set them aside.                                                                                                                      

                                                                                                                                Over medium heat, cook the shaved sprouts with the olive oil adding salt and pepper to taste. The longer you cook them, the less crunchy they will be — be vigilant to get your desired consistency. It usually takes 10 minutes to get them soft.

                                                                                                                                                                                                                                                                                               When the sprouts are ready and cooked to your taste, toss them with the warm pine nuts and the pomegranate seeds.  (Recipe♦760)