Vibrant in both presentation and taste, this simple appetizer is perfect for the holidays.
I guess I didn’t start cooking with brussel sprouts until the mid 2000s, and now I wonder why I waited so long. I have always enjoyed cabbage, so why wouldn’t I like baby cabbages?
I can’t change history, but I definitely can impact the way I cook moving forward. Thus, brussel sprouts make an appearance on my menu regularly. I think it would be fair to say that I cook with them at least once every other week. It possibly is more frequent than that.
One of my favorite things about brussel sprouts is the way that they pair so nicely with other ingredients and can handle an assortment of flavors. I’ve made Honey Dijon Brussel Sprouts with Capers and Brussel Sprouts with Sausage. I haven’t published recipes, but I’ve coated my sprouts with balsamic reduction, buffalo sauce, and a combination of chili powder, cumin, and salt. There are many other coatings I’ve used, but you get the point, brussel sprouts are a flexible ingredient.
With the holidays upon us, I decided it was time to make a brussel sprout dish that looked festive. This appetizer is vibrant in color and flavor. You have the beautifully bright arils topping the muted tones of the sprouts. For flavors, there is the hint of sweet from the maple syrup contrasting with the salt coating, paired with the bright burst of flavor from the arils. This recipe really fits the phrase “a party for your mouth”.
Make a batch, and it’s a beautiful appetizer to share on a December evening. I know that I’ll making it again this month while my husband and I sit in front of the fire (if Florida has an evening below 65 it’s fair fireplace weather to us). Christmas colors, vibrant flavors, and good company- what more could you want for a festive evening?
Pair this recipe with last week’s Pomegranate & Pistachio Bruschetta, and you have a fine, holiday menu for two.
Roasted Brussel Sprouts with Pomegranate
Ingredients
- 1 pound brussel sprouts
- 1 tablespoon extra virgin olive oil
- 1 tablespoon maple syrup
- 1/4 cup pomegranate arils
- 1/4 teaspoon kosher salt
Instructions
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Preheat oven to 425°F.
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Trim ends of brussel sprouts, and cut large sprouts in half.
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Place brussel sprouts on baking sheet, and drizzle with oil.
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Toss to cover all brussel sprouts with oil.
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Spread brussel sprouts so none are touching and are all cut side down.
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Bake for 10 minutes.
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Remove brussel sprouts from oven, and flip.
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Return to oven for an additional 8 minutes.
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Remove brussel sprouts from oven, and push into a pile.
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Drizzle with maple syrup.
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Carefully toss brussel sprouts to coat evenly.
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Sprinkle with salt.
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Spread brussel sprouts over pan so none are touching again.
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Return to oven for 4 minutes.
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Transfer brussel sprouts to a serving bowl.
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Top with pomegranate arils.
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Serve.
