The perfect holiday side dish: unlocked! This festive, wholesome recipe adds a flavorful touch to your Thanksgiving or Friendsgiving table! Plus, brussels sprouts are hearty and nutritious!

Let’s make it together!

Ingredients:

• 2 tablespoons olive or avocado oil
• 2 lbs. Brussels sprouts, washed and halved
• 1 leek, white parts only, sliced and cleaned
• 2 tablespoons balsamic vinegar
• 1 tablespoon pure maple syrup
• ¼ cup toasted pecans, chopped
• ¼ cup pomegranate arils or dried cranberries
• Salt & pepper, to taste

Instructions:

1. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the Brussels sprouts cut side down and cook for 5–8 minutes without stirring to let them caramelize.
2. Season with salt and pepper, toss, and cook another 8 minutes until tender. Remove from the pan.
3. In the same pan, heat 1 tablespoon of oil over medium heat. Add the leeks and sauté for 5 minutes until soft.
4. Return the Brussels sprouts to the pan. Drizzle with balsamic vinegar and maple syrup, tossing to coat.
5. Remove from heat, then top with toasted pecans and pomegranate arils. Serve warm and enjoy!

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