1/2 cup shelled pepitas (pumpkin seeds)
1/4 cup maple syrup
generous sprinkle of kosher salt and freshly ground pepper
3 tablespoons balsamic vinegar
2 tablespoons grainy mustard
1 tablespoon maple syrup
kosher salt and freshly ground black pepper, to taste
1 1/2 lbs trimmed brussels sprouts (trim the bases and peel away the outer, darkest leaves)
1 tablespoon olive oil
1/3 cup pomegranate seeds
Place a piece of parchment paper on a plate. Place the pepitas and maple syrup in a nonstick skillet and season with salt and pepper. Bring to a gentle boil over medium-high heat and cook for 6-7 minutes. Spoon the pepitas onto the parchment in a single layer and allow to cool. When cool and crisp, break into small pieces.
Whisk together the dressing ingredients and set aside.
Using the slicing attachment on a food processor, slice the brussels sprouts (or, thinly slice by hand.)
Heat olive oil in a large skillet over medium heat. Saute the brussels sprouts, stirring occasionally, for 6-8 minutes, until browned in spots. Add dressing and toss to coat. Toss in candied pepitas and pomegranate seeds. Adjust seasonings to taste, and transfer to a serving bowl. Serve warm.