GLAZED BRUSSELS SPROUTS
Tangy white balsamic vinegar teams up with pomegranate juice to rev up this twist on the classic Thanksgiving side dish.
1. Heat 3 Tbsp. olive oil,
1/4 tsp. ground cardamom, and 1/8 tsp. crushed red pepper in a large skillet over medium-high. Add 1 lb. trimmed and halved Brussels sprouts, cut sides down. Cook until browned, about 7 minutes. Add 1/4 cup pomegranate juice and 3 Tbsp. white balsamic vinegar. Cook, tossing often, until sauce is syrupy, another 5 to 6 minutes. Top evenly with 1 oz. crumbled feta cheese
(about 1/4 cup) and 3 Tbsp. chopped toasted pecans.
SERVES 4 (serving size: 3/4 cup) Calories 208; Fat 16g (sat
3g, unsat 12g); Protein 6g; Carb 14g; Fiber 5g; Sugars
5g (added sugars 0g); Sodium 116mg; Calc 10% DV; Potassium 10% DV