Roasted Brussels Sprouts with Pomegranates and Pecans

This dish is bursting with festive holiday flavor. Roasted brussels sprouts are sweet and nutty. The outside is golden brown with a soft interior. Tossing sprouts with toasted pecans and tangy pomegranate seeds adds texture and brightness. The pomegranate glaze adds a sweet finish to the dish.

Brussels sprouts are in season in fall and winter. They are widely available in grocery stores and local farmers markets. Select sprouts that feel heavy for their size and are bright green. The leaves should cling tightly to the heads. Aim for sprouts similar in size so that they cook evenly. The sprouts can be stored in the refrigerator for up to four days. The sooner they are cooked, the better they taste.

Ingredients:

2 lbs. brussels sprouts, trimmed and halved

2 T olive oil

½ C pecans, rough chopped

½ C pomegranate seeds

1 C unsweetened pomegranate juice

¼ C maple syrup

¼ C balsamic vinegar

2 t salt

½ t pepper

Method:

1. Combine pomegranate juice, maple syrup, and balsamic vinegar in a saucepan. Simmer over medium low heat until it has reduced by half. The glaze should be thick enough to coat a spoon. Take off the heat and set aside.

2. Pre-heat oven to 400 degrees. 

3. To prepare the sprouts, cut off the dry or woody stems at the bottom of the sprouts. Then slice in half. In a bowl, toss brussels sprouts with two tablespoons of olive oil. Add salt and pepper. 

4. Place the brussels sprouts cut-side-down in a single layer on a baking sheet. Bake until the cut-sides are brown and crispy (approximately 20 minutes). Turn the brussels sprouts and cook for an additional 15 minutes. 

5. Toast the pecans in a skillet over medium heat for about five minutes. Stir frequently to avoid burning. Remove from heat and set aside.

6. Toss the roasted brussels sprouts with the toasted pecans and the pomegranate seeds. Drizzle with the pomegranate glaze (approximately two tablespoons). Finish with salt.

Notes:

The pomegranate glaze can be made the day before and stored in the refrigerator. It is also delicious with chicken and fish.

Walnuts, hazel nuts, chestnuts, and pistachios can be substituted for pecans.