I think you all have picked up on the fact that I absolutely love brussels sprouts, to the point of going on a quest to convert as many non-eaters to eaters and/or lovers of these little veggies. I usually stick to the classic roasted version, but then I saw this recipe from Bobby Flay in Food Network Magazine and knew I had to try it. Plus, apparently pomegranate is what all the cool kids are doing, since I brought this dish to a friends house for a potluck, and two other dishes also included pomegranates. This dish is so simple to make, and has incredible flavors, everyone raved about it. So yes, I am finally getting a Thanksgiving dish posted before Thanksgiving, which means you should probably add this one to your Thanksgiving feast this year. Plus, the pomegranate molasses will rock your world.
What's in it
1-2 lb brussels sprouts, washed, trimmed and cut in half lengthwise
2 Tbl canola oil
salt and pepper, fresh ground
3 Tbl pomegranate molasses*
seeds of one pomegranate
1/2 C roasted walnuts (or hazelnuts or pecans...)
fine zest of one lime and one mandarin
How it's made
Preheat oven to 375 degrees (or 400 for a more roasty version). Put the brussels in a medium roasting pan (or large dutch oven with wide base) and toss with oil, salt and pepper. Roast until golden brown and a knife inserted goes in easily, 45 min - 1 hour. Transfer to a bowl (or not) and toss with remaining ingredients. Serve warm.
*this ingredient was the clincher...I went to Monterey Market in Berkeley for the brussels and pomegranate, and decided I would make this dish if they had the molasses. They ended up having two different types, and it was really inexpensive. You can probably find it if you look a few places. Or make it yourself.