January is sprouting: Brussels sprouts
I never had Brussels sprouts as a kid. My dad hated them so much I think they were banned from the house. So I was always dubious about these little cabbage-looking things. (And cabbage is right, as they are part of the same family as cabbage, broccoli, and cauliflower.)
But about a decade ago, they showed up in my CSA box in January. I was determined to give them a try. The most ‘classic’ way they were served in the past was boiled, which turns them grayish and – frankly – a vile, smelly mush. And that’s how my dad always had them growing up. No wonder he thought they were gross!
So, how could I make these little balls into something more delish? Turns out, roasting them made all the difference. When roasting Brussels sprouts they are sweet and nutty, nothing like the boiled counterpart. And so began my relationship with the formerly detested veggie. And, only my dad had them, he began waxing poetic about the once reviled sprout.
Each week of January, I’m going to share a favorite Brussels sprouts recipe. So find one you like and try it too.
Now, there many ways to make these roasted beauties a standout, I prefer to embrace the season and work in some pomegranate seeds into the mix for a great sweet, savory combo.
Roasted Brussels Sprouts with Pomegranate Balsamic Glaze
Ingredients
- 1.5 lbs Brussels sprouts, cleaned, trimmed and cut in half If some sprouts are still much bigger than others after cutting, cut them again.
- 3 Tbs olive oil
- 4 cloves of garlic, minced
- 1 tsp salt
- 1/2 tsp pepper
- 1/3 cup balsamic vinegar
- 2 Tbs brown sugar
- 3-5 tsp juice from pomegranate
- 2/3 cups fresh pomegranate seeds
Instructions
- Preheat oven to 400F.
- In a large bowl, mix the oil, garlic, salt and pepper until combined.
- Add the Brussels sprouts and toss to coat evenly.
- Place the sprouts on a baking sheet and roast for about 20-25 minutes. (Keep the bowl you used handy.)
- While the sprouts are roasting, add the vinegar, brown sugar, and pomegranate juice to a medium saucepan. Bring to a boil over medium-low heat, whisking occasionally. Let it boil and evaporate over ten minutes, while whisking once in a while.
- When the sprouts have finished roasting, add them back into the original bowl you used to toss them, and drizzle the balsamic glaze over them. Toss to coat.
- Place them back on the sheet pan and roast for an additional approximately 7 minutes or so. Keep a close eye on them because the sugar in the glaze will be prone to burning in the final moments of roasting.
- Remove them from the oven, place them into a serving bowl, add the pomegranate seeds, toss to combine, and serve immediately.
