1lbFresh Brussels Sproutsstems trimmed, outer leaves removed, halved and sliced into strips/shreds
1tspOil
Salt and Pepperto taste
FOR THE BREAD CRUMB TOPPING:
2slicedBreadany kind, processed into crumbs
1tbspVegan Margarinemelted
FOR SERVING / GARNISH:
Parsleychopped plus a sprig for garnish
Pomegranate Arilsfresh or frozen (defrosted)
Instructions
Prep Brussels sprouts by trimming the tough portion of the stem end. Slice in half, remove outer leaves and cut into slices/shreds.
Add a bit of oil or vegan margarine to a non-stick skillet over medium high heat and add Brussels. Season well with salt and pepper. Saute until tender, but not over cooked.
In the bowl of a food processor, add 2 slices of bread and process into crumbs.
Add crumbs to a non-stick skillet over medium high heat and add vegan margarine. Stirring often, toast until golden and crisp.
To assemble, add the Brussels to a serving bowl, top with crumbs and a sprinkling of chopped parsley. Add pomegranate arils or dried cranberries. Garnish with a sprig of parsley.
Notes
SERVING NOTE: If you have a balsamic glaze, it would make a lovely addition drizzled over top!