Directions 7 steps | 25 Minutes
Cut Brussels sprouts in half lengthwise. If sprouts are large, cut them into quarters. Measure and prep all ingredients.
Heat a skillet over high heat with olive or coconut oil. Sauté Brussels sprouts in oil until they begin to brown.
Add chopped garlic and black pepper. Cook for 1 minute.
Add soy sauce and cook for 1 minute.
Add in the vegetable stock and cook. When most of the liquid evaporates, add agave and butter. Cook until Brussels sprouts start to crisp up a little.
Turn the heat off and toss in pomegranate seeds, if using.
Serve the sauteed Brussels sprouts warm. Enjoy!