Tangy white balsamic vinegar teams up with pomegranate juice to rev up this twist on the classic Thanksgiving side dish.
How to Make It
Heat olive oil, ground cardamom, and crushed red pepper in a large skillet over medium-high. Add trimmed and halved Brussels sprouts, cut sides down. Cook until browned, about 7 minutes. Add pomegranate juice and white balsamic vinegar. Cook, tossing often, until sauce is syrupy, another 5 to 6 minutes. Top evenly with crumbled feta cheese (about 1/4 cup) and chopped toasted pecans.