Sautéed Brussels sprouts with pomegranate vinaigrette

A main course where sautéed brussels sprouts are brightened with a sweet-and-tart pomegranate vinaigrette. Teresa Välimäki brings color and freshness to the plate.

Ingredients

6 servings

600 g Brussels sprouts
2 tbsp olive oil
1 tbsp butter
1 bag (60 g) baby spinach
Pinches of salt and black pepper
1 tbsp maple syrup

Vinaigrette:

100 g pomegranate seeds
3 tbsp olive oil
2 tbsp apple cider vinegar
Pinches of salt and black pepper
Pinch of sugar

Instructions

Trim Brussels sprouts, halve larger ones. Sauté in olive oil and butter until browned but still slightly crisp. Stir in spinach. Season with salt, pepper, and maple syrup. Mix vinaigrette ingredients. Place sprouts on platter, drizzle with vinaigrette.

Thank you for the recipe Teresa Välimäki