Monday, November 21, 2011

Brussels Sprouts with Pomegranate Seeds


We’re in the midst of Thanksgiving preparations, possibly the biggest cooking week of the year. Grocery stores are crowded with shoppers preparing for their feasts and food magazines are showcasing a dazzling array of new recipes. So many tempting creations I’d love to make – whew, it can be a little overwhelming!


Time for something simple, a dish with just a few ingredients that takes little effort and delivers big taste. Brussels sprouts can be counted on here. I am always intrigued by the tall stalks of fresh Brussels sprouts standing proudly at the farmer’s markets and can’t resist bringing some home.


There are many ways to savor these green orbs. Lightly steamed and tossed with butter and toasted walnuts, Brussels sprouts show off their bright color and pair well with nutty, buttery goodness. Sprouts are also terrific when shaved raw into a fresh slaw with grated fennel and Parmesan.


But the absolute best way to enjoy these cute little veggies is by roasting them. Roasting brings out sweetness in many fruits and vegetables, and Brussels sprouts are no exception. Add a touch of maple syrup and you have my kind of candy. I usually have to double the amount I roast due to so many nibblers attacking the baking pan as the sprouts cool. Maple syrup and a dash of balsamic vinegar form an irresistible glaze – who wouldn’t sneak a few?


For a pop of flavor and color, toss in some pomegranate seeds (I’ve been crazy for these lately, topping my oatmeal and yogurt with them, too.) The crunchy, juicy seeds combine beautifully, yet simply, with the crispy, sweet, sprouts. And fortunately Brussels sprouts will be in season for a while, so there’s plenty of time to enjoy them.

Brussels Sprouts with Pomegranate Seeds
Serves 4

7 cups Brussels sprouts, sliced in half and any discolored leaves removed
Olive oil to toss
2 tablespoons maple syrup
1 teaspoon balsamic vinegar
1/2 teaspoon kosher salt
3/4 cup pomegranate seeds, about half a large pomegranate

Preheat the oven to 375 degrees. In a mixing bowl, toss the Brussels sprouts with a few drizzles of olive oil. Spread the sprouts in a single layer on a rimmed baking sheet, cut sides down. Roast for 20 minutes, or until the sprouts are tender and deep golden brown on their cut sides and showing some crispy edges.

In a small bowl, whisk the maple syrup, vinegar and salt together. Remove the baking pan from the oven. Drizzle the syrup mixture over and use a spatula to lift the sprouts and gently toss to coat. Spread evenly again.

Return the baking pan to the oven and roast for another 5 minutes. Combine the Brussels sprouts with the pomegranate seeds in a serving bowl and enjoy.

18 comments:

  1. what a delicious and colourful dish, I've just added pomegranates to my shopping list! I too love sprouts and we are trying to grow them this year for the first time, they are not very tall yet though.
    I hope you have a wonderful thanksgiving, if only we celebrated it here in the UK, its such a gloomy November day it would be nice to have it to look forward to.

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  2. I love love love roasted brussels sprouts! And the addition of pomegranate is just beautiful. I bet it is a delicious combo!

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  3. My gosh I love it! And I've never seen them still attached to the... trunk? Looks lovely!

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  4. Hannah,I'm contributing this dish to a pot luck TG dinner, and I know the oven will be crowded before serving time. I thought if I had them sliced, and mostly roasted, I could toss w/the glaze and finish roasting before dinner, though oven space will be at a premium and I have THREE LBS to roast. Or if I make it all ahead of time, do you think they will hold up OK, or begin to taste cabbage-y?

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  5. @chutneyandspice
    Thank you so much! How cool that you are growing your own Brussels sprouts. I just loved the first time I saw them still on their stalks. And you're right - it is lovely to have Thanksgiving to look forward to when it is dark and rainy out. It promises to be great family gathering. Thanks for your wishes!

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  6. @Katherine Martinelli
    Thank you, Katherine! Aren't roasted Brussels sprouts just the best? Happy Thanksgiving to you - will you be cooking dinner this year in Israel?

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  7. @Kate
    Thank you, Kate! Happy Thanksgiving to you!

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  8. @Anonymous
    Hi - oven space is definitely precious on Thanksgiving day. I think either option would work depending upon the schedule. If you do all the roasting ahead I would wait to add the pomegranate seeds at the last minute. I hope you enjoy them and have a wonderful Thanksgiving!

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  9. Those stalks of Brussels sprouts are amazing! I hope you and you're family had a great thanksgiving.

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  10. Brusslies are definitely one of those divisive foods - some of my friends love them; some just HATE them. Luckily both my husband and I love, love, love them. I really like the idea of adding some pomegranate seeds to them! Great fresh addition! Hope you had a great Thanksgiving!

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  11. Love this idea! Hope your Thanksgiving was terrific :)

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  12. I'm definitely a sprouts lover! Always have been. I can imagine that maple syrup and balsamic vinegar make them to-die-for. I'm definitely trying this out! I usually coat Brussels sprouts in a gooey bacon/chicken stock reduction, but I'm always looking for new ways to cook veggies!

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  13. @Emma Galloway
    Thank you, Emma! We had a lovely Thanksgiving with lots of family gathered together. Aren't the Brussels sprouts stalks cool to see? I remember the first time I saw sprouts in this way at a farm and was struck.

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  14. @thewimpyvegetarian.com
    Thank you, Susan! Yes, there are definitely strong feelings when it comes to Brussels sprouts on both sides. I've always been on the love side. I hope you enjoyed Thanksgiving!

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  15. @Winnie
    Thanks so much, Winnie! I hope yours was, too.

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  16. @Lauren
    Yay, another sprouts lover! Wow, Lauren - your sprouts sound rich and delicious. I'm sure they are a hit!

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  17. Hannah,

    We had this dish for dinner tonight and loved it! I agree that roasting brussels sprouts is the best way to make them. This was the first time I sweetened them though- yum! My daughter asked for seconds (big deal for her). Thanks for sharing this tasty and beautiful recipe.

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  18. @Karen
    My pleasure, Karen! I'm so happy you and your family enjoyed them - thanks for letting me know. :)

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