Every year when Thanksgiving rolls around, the CC remembers a little too late that he has forgotten to post this recipe. This year he's determined not to repeat the same old error.
This is simplicity itself and yet amazing.
20-24 brussel sprouts
1 cup coarsely grated parmigiano-reggiano
1/2 cup pomegranate seeds
Note 1: Under-salt the brussel sprouts a little because the parmesan is salty too.
Note 2: This recipe is actually better at room temperature or just warm rather than hot. You can make it ahead of time.
Note 3: Not kidding when saying that it serves 2. The CC has continuously increased the amounts over the years and there are never any leftovers!
Shave the brussel sprouts with a mandoline. If you don't have one, cut them real fine with a knife.
In a shallow vessel — a wok works great! — heat up some olive oil. When hot, dump in the shaved sprouts, salt and pepper, and sauté until they are done.
Take off the heat and toss with the grated parmesan.
Top with pomegranate seeds right before serving. Adds both a visual punch and a sweet crunchy counterpoint to the umami and salty flavors.