1-2 tbsp extra-virgin olive oil
2 pounds brussels sprouts, halved lengthwise
kosher salt, to taste
freshly ground black pepper, to taste
2 cloves garlic, minced
1 cup chicken stock or water
1 tbsp McCormick harissa powder or jarred harissa sauce
1 tbsp maple syrup
- In a large nonstick skillet, heat olive oil over medium-high heat. Add the brussels sprouts to the pan cut-side down and sear, without shaking the pan, until well-charred - about 5 minutes. Reduce the heat to medium, then shake the pan to move the sprouts around.
2. Add the garlic and saute for 30 seconds, then gradually add the stock to the pan, stirring for a couple minutes. Add the harissa and maple syrup.
3. When the sauce is thick enough to coat everything, and the sprouts are tender on the outside and still have a bite on the inside, remove from heat. Transfer to a serving platter, garnish with pomegranate seeds and mint leaves, and eat!