First, a word on the humble brussel sprout. People used to give them such a hard time. As a child, even though I had never even eaten one, I osmosed the attitude that they were gross and to be avoided. But even the first time I had them (defrosted and steamed), they weren’t nearly as bad as people claimed.
Nowadays I feel like they are universally more appreciated. When shredded they make a substantial salad that won’t immediately wilt when dressed, and when roasted (as they are here) they take on a pleasant nutty flavor. Plus they are so cute! When I made them a few months ago, my mother-in-law called them bund gobi ke bacche – baby cabbages! Adorable!
Of course, as nice as brussel sprouts are, let’s be honest, what takes this from mundane to magical is the gorgeous, jeweled and otherworldly pomegranate.
Pomegranate Brussel Sprouts
Slightly adapted from The New York Times
- 1 lb brussel sprouts, washed, trimmed and halved
- 2 tbsp olive oi
- sea salt
- 1 cup pomegranate juice
- 2 tbsp brown sugar
- 3 tbsp pomegranate seeds
Toss the brussel sprouts with olive oil and sea salt, and roast at 425° for 30-35 minutes, turning once or twice, until lightly browned and crispy.
Meanwhile, in a small sauce pan over medium head, combine pomegranate juice and sugar, and reduce to a medium-thick syrup.
When brussel sprouts are done, serve drizzled with several tbsp’s of the pomegranate reduction (save the rest for salad dressings), and sprinkled with pomegranate seeds.
Happy Belated Thanksgiving, Canada! I should have posted this yesterday. Oh well, still plenty of time for American Thanksgiving, for which this would also be perfect!