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4 ounces butter
3 cups purple cauliflower, bite-size florets
3 cups brussels sprouts, halves
1/2 cup hazelnut
2 tbsp onion, sliced
1 tbsp garlic, sliced
1. Brown the butter in a heavy saucepan, over mid-high heat, being careful not to let it burn. Lower the heat to low-med heat, add brussels sprouts, cut side down. Add purple cauliflower florets, add pinch of salt, roast for 4 to 6 minutes until tender. Add onion and garlic.
2. Stir the pan so the vegetables are nicely coated with the sauce. Add toast hazelnut. Add salt to taste. Add pomegranate seeds and juice. Stir the pan again and ready to plate.