When I was a little girl, I used to love pomegranate season. I remember my dad slicing open this exotic red fruit, then bending back the tough skin and gently extracting the sweet, juicy seeds for me to snack on. When I saw pomegranates at the market today, I realized that I hadn’t yet passed this tradition on to my little ones. So I gathered up a couple and brought them home with the intention of sharing them with my boys. In the meantime, this happened.
Pomegranates are lovely in savory dishes and Brussels sprouts are a classic companion. Luckily, I had Brussels sprouts in the fridge from Sunday’s CSA pickup. The sweet tangy pop of the pomegranate seeds is a nice complement to the earthy cabbage flavor of the sprouts. Often this dish is sweetened even more with the addition of molasses or pomegranate syrup. I find, though, that just a touch of brown sugar gives the dish a sufficiently sweet edge.
This is a great side to have in your repertoire for Thanksgiving entertaining. It looks really pretty on the table and provides a fresh twist on a holiday favorite.
2 pounds Brussels sprouts, trimmed, outer leaves removed
1/4 cup olive oil
1 teaspoon salt
1/8 teaspoon cracked black pepper
2 tablespoons lemon juice
1 teaspoon light brown sugar
3 tablespoons toasted sliced almonds
3/4 cup pomegranate seeds (from about 1/2 pomegranate)
1 teaspoon finely grated lemon zest
- Preheat the oven to 400°F.
- Halve any Brussels sprouts that are on the larger side and leave the smaller sprouts whole. In a large bowl, toss the sprouts with the oil, salt, and pepper. Pour onto a rimmed baking sheet that is large enough to fit the sprouts all in one layer. Place in the oven and roast for about 30 minutes, until browned and tender.
- Meanwhile, make the dressing in a small bowl by combining the lemon juice and sugar. Whisk to dissolve the sugar.
- Transfer the roasted sprouts into a medium serving bowl and add the almonds, pomegranate seeds, zest, and dressing. Toss to combine and coat. Serve warm or at room temperature.
Nutritional analysis based on 6 servings:
Calories 170, Fat 11g, Sodium 416mg, Carbohydrate16g, Fiber 6g, Sugar 6g, Protein 5g
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