Dusty Patek from Martha & Marley Spoon, a subscription food delivery service, stops by Good Day to make a yummy Thanksgiving side dish. The roasted brussels sprouts are prepared with pomegranate and cider vinaigrette.
Roasted Brussels Sprouts
Brussels sprouts are given new life in this recipe, as you're combining roasted and raw Brussels for great textural contrast and a beautiful finished look. A simple mixture of apple juice, apple cider vinegar, and Dijon mustard is reduced down to a tangy vinaigrette. Have some fun harvesting your own seeds from the pomegranate, and enjoy this dynamic side dish all year long.
Active time: 20 minutes
Total time: 50 minutes
Calories per portion (9 portions): 135 kcal
Allergens: mustard, sulphites
2 lb Brussels sprouts
2, 6.75 oz organic apple juice
1.7 oz apple cider vinegar (sparrow lane)
2 Tbsp Dijon (1 oz, maille jar)
1 pomegranate (10 oz)
freshly ground black pepper
Preheat oven to 450°F. Trim stem ends from Brussels sprouts and remove any browned or wilted outer leaves. Halve Brussels sprouts lengthwise. Thinly slice ¼ of the halved Brussels sprouts.
Toss halved Brussels sprouts with 3 tablespoons oil on a rimmed baking sheet. Season with ¾ teaspoon salt and spread into a single layer. Roast, stirring once halfway through, until browned and crisp in places, about 20 minutes.
Make cider syrup: combine apple juice, vinegar, and Dijon mustard in a skillet; season with ½ teaspoon salt and a few grinds of pepper. Bring to a boil, reduce heat to medium, and cook, stirring occasionally, until thickened and reduced to ½ cup, 12-15 minutes.
Dress salad: Place raw, sliced Brussels sprouts in a large bowl. Add cider syrup and 2 tablespoons oil and toss to coat.
Seed pomegranate: Score pomegranate around the perimeter (do not cut all the way through) and pull apart. Hold pomegranate half in one hand cut side down over a large pot and using a large spoon, whack the outside repeatedly all over until seeds fall out. Repeat with the other half.
Combine: Add roasted Brussels sprouts and half of the pomegranate seeds to bowl with the sliced Brussels sprouts. Season with ½ teaspoon salt and a few grinds of pepper and toss to combine. Transfer to a serving bowl or platter and top with remaining pomegranate seeds.