California-style brussels sprouts with pistachio and pomegranate

This dish may look like Christmas, but the Washington Post ran it last year as part of a healthy Thanksgiving recipes article. Brussels sprouts are always welcome at my Thanksgiving table, and this is a beautiful way to serve them.

California-Style Brussels Sprouts with Pistachio and Pomegranate 
Adapted from a recipe by The Washington Post

2 lbs. fresh Brussels sprouts, bottoms trimmed off and sprouts halved
1/4 cup extra-virgin olive oil
1/4 cup water (Note: The original recipe calls for 1 to 2 tbsp. and says it is optional, but I think that using more water was necessary)
Salt and freshly ground black pepper, to taste
4 oz. fresh pomegranate arils (seeds)
1/2 cup roasted unsalted pistachios
Finely grated zest and freshly squeezed juice from 2 lemons (use about 2 tbsp. of zest and 1 tbsp. of juice)

1. Heat a large sauté pan over medium heat. Add the olive oil and the Brussels sprouts. Cook, stirring occasionally until the sprouts are a bright-green color and golden around the edges, about 10 minutes.  Add the water, cover, reduce heat to medium-low and cook until the water has evaporated, about 5 minutes until the sprouts are tender. Season the sprouts with salt and pepper.

2. Transfer the cooked sprouts to a serving platter and top with the pomegranate seeds, pistachios, lemon zest and lemon juice.