Crispy Pan Seared Brussels Sprouts

Crispy Pan Seared Brussels Sprouts

It’s here. A side dish so yummy, you find yourself filling half your plate with it. Crispy pan seared brussels sprouts with pomegranate seeds and shiitake mushrooms… Need I say more? We think not.

This holiday season, So Good So You is focusing on taking time to connect with loved ones over flavorful food and beverages. To inspire you to do the same, we curated a full Plant-Based Holiday Recipe Guide to guide you through the prepping process. Explore our Pumpkin and Lemongrass Soup, Warm Winter Carrot Galette, Holiday Immunity Cocktail, Chocolate Chai Mousse, and these mouthwatering Crispy Pan Seared Brussels Sprouts. Now, get cooking!


Crispy Pan Seared Brussels Sprouts

*Serves 2


  • 4 C brussels sprouts, washed and cut in half lengthwise
  • ½ C shiitake mushrooms, cleaned and sliced, no stems
  • 4 T coconut or canola oil 
  • Sherry vinegar
  • Soy sauce
  • Maple syrup
  • Salt and pepper
  •  ¼ C fresh pomegranate seeds


  1. In a large saute pan heat oil over medium-high heat and then add brussels sprouts flat side down. Leave undisturbed until brussels are turning brown and crispy on the flat side. 
  2. Toss in Shiitake slices and toss together with brussels sprouts. And season with a little salt and pepper to taste. Cook together until brussels are cooked through and shiitakes are crisping up. Do not overcook brussels,  you want them crispy brown on the flat side and bright green on the other side. About 5-7 mins total cooking time.
  3. Turn heat off and add a splash of sherry vinegar, a splash of soy sauce and a drizzle of maple syrup. Taste for seasoning and adjust to your liking.
  4. Garnish with fresh pomegranate seeds.

Special thank you to our chef advisor, @jessipeine, for crafting these delicious recipes. Click below to check out one of the other holiday recipes!

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