3 TB olive oil
1/4 tsp ground cardamom
1/8 tsp crushed red pepper flakes
1 lb trimmed and halved brussels sprouts
1/4 c pomegranate juice
3 TB white balsamic vinegar
1 oz crumbled feta cheese
3 TB chopped toasted pecans
DirectionsHeat oil, cardamom and red pepper flakes in skillet. Add brussels sprouts, cut side down and cook over medium heat until browned and softened, about 7 minutes.
Add pomegranate juice and white balsamic vinegar; toss and cook until liquid becomes syrupy, about 5 minutes.
Top evenly with feta and pecans before serving.