What a Combination!


1 3/4 lb Brussels Sprouts (trimmed and halved – cut side down)

2 Tbsp Olive Oil

2 Tsp Salt

4 Clementines

1 Large Shallot (thinly sliced)

1 Tsp Chopped Thyme

2 Tbsp Toasted Pine Nuts

2 Tsp Sherry Vinegar


  1. In a large cast-iron pan over high, heat 2 tbsp olive oil. Add Brussels Sprouts and 1 tsp salt. Cook till light brown, 1 to 2 minutes.
  2. Lower the heat to medium, stir and add the segments of clementines, shallot and another tsp of salt. Cook until he sprouts are just tender, 5 to 7 minutes.
  3. Add chopped thyme, toasted pine nuts and clemetine zest. Adjust the heat to low and stir till aromatic, 1 minute.
  4. Add sherry vinegar and stir for 30 seconds

Makes 4 Servings


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