Did you know they were called Brussels sprouts? You know, Brussels, like the city? I didn’t. I always thought they were brussel sprouts. Ah, the factoids we learn when we spend our free time surfing the Internet for newer, tastier, and more original recipes…
I made these delicious Brussels sprouts for Thanksgiving dinner (along with a pumpkin cheesecake with bourbon-sour cream topping). There were only five of us this year, so my mom and I thought it was the perfect opportunity to try a couple of new things. That way, if they weren’t well received, we weren’t disappointing too many people or embarrassing ourselves too badly. The Brussels sprouts brought me success on both accounts. They were very tasty; reminiscent of roasted broccoli, actually. Plus, they were quick and easy to make, which is a definite bonus for something that has to be prepared just before serving. The only thing that took any time at all (and a minimal amount, at that) was removing the outer leaves and chopping off the tail end of the sprouts before slicing them in half.
If you’re someone who has never liked Brussels sprouts before, I think you should try this recipe. The original uses only balsamic vinegar, but I subbed in some pomegranate juice for extra punch (and a pretty garnish). I’m sure it’s wonderful with only balsamic. So give it a whirl, this recipe may just help you find a new vegetable to love!
Balsamic-Pomegranate Roasted Brussels Sprouts
adapted from www.seriouseats.com
2 c. Brussels sprouts, cut in half lengthwise
3 TBSP olive oil
salt and pepper to taste
2 TBSP balsamic vinegar
2 TBSP pomegranate juice
1/4 c. pomegranate seeds, for garnish
1. Preheat the oven to 400 degrees Farenheit.
2. Heat oil in an oven-proof skillet, preferably cast iron. Place sprouts cut side down, then salt and pepper lightly. Allow sprouts to cook until the bottoms brown and develop a crust.
3. Once sprouts are nicely browned, transfer skillet to the oven for four minutes.
4. Remove the skillet from the oven and use tongs to turn each sprout over. Add the vinegar and pomegranate juice to deglaze, gently shaking and tossing the skillet until there is no excess vinegar in the pan. Season once more with salt and pepper. Place sprouts in a serving bowl, garnish with pomegranate seeds, and serve immediately.