Skillet Brussels Sprouts with Apples, Pecans and Pomegranate
The ultimate fall side dish, filled with Brussel sprouts, apples, pecans and pomegranate this one is super simple to make!
Servings: 4 servings
Ingredients
- 3 tablespoons I Can't Believe It's Not Butter spread
- 1 pound brussels sprouts halved lengthwise
- 1 medium vidalia onion chopped
- 1/4 teaspoons kosher salt
- 1 gala apple cored and chopped
- 2 cloves of garlic minced
- 1/2 teaspoon ground nutmeg
- 1 teaspoon apple cider vinegar
- 1 tablespoon honey
- 1/4 cup chopped pecans
- 1/4 cup pomegranate seeds
Instructions
- Melt the butter spread in a skillet over med-high heat. Add the brussels sprouts, onions and salt. Sauté until golden, stirring occasionally, and cook until the sprouts begin to turn golden brown. Stir in the apple and garlic, reduce the heat and cook until tender, approximately 10 minutes.
- Stir in the nutmeg, vinegar, honey and pecans and cook for an additional 1-2 minutes. Remove from the heat and top with the pomegranate seeds. Serve immediately.
Nutrition
Serving: 0g | Calories: 194kcal | Carbohydrates: 27g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 237mg | Potassium: 582mg | Fiber: 6g | Sugar: 14g | Vitamin A: 1420IU | Vitamin C: 102.1mg | Calcium: 64mg | Iron: 1.9mg