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Adapted from "How Sweet Eats"
Heat the olive oil in a large skillet over medium heat. Add the sliced Brussels with a pinch of salt and pepper. Add in the garlic and stir. Cook, stirring often until the Brussels softened slightly. Add in the orange juice and cook for 2 to 3 minutes more. Taste and season with more salt and pepper if desired.
Transfer the Brussels to serving plate or dish. Toss with the orange segments, avocado and pomegranate seeds. Drizzled with pomegranate glaze. Serve immediately!
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