Today’s addition to the vegetarian Thanksgiving feast is the height of sprouty glory: A simple treatment in olive oil, balsamic, and thyme is finished with fresh mint, feta, and bright pomegranate seeds. And on top of it all, pecans roasted with maple syrup, pomegranate molasses, and sea salt.
For reasons unknown to me, I remember certain Brussels sprouts dishes as iconic beacons of culinary experience far more than any other vegetable dish. I remember, in particular, the crispy, soy sauce soaked leaves at Mala on Maui, piqued with tang and mint. I still fantasize about recreating them at home, ceaselessly combining flavor profiles in my head like an endless game of ingredient Tetris.
What is it about these cruciferous babes that inspires both deep loathing and expletive adoration? Is it their at times sulfurous scent, their refusal to become tender except under the duress of high heat, or the bad rep they achieved over decades of poor treatment at the hands of unimaginative housewives? Whatever it may be, the fact remains: A stellar brussels sprout leaves an impression. I hope these will be your new obsession.
A word about pomegranate molasses: It’s nothing like the blackstrap you’re thinking of; instead, pomegranate molasses is a sweet and tangy collision of fruit and almost caramel-y flavor. If you can’t find it in the Middle Eastern or specialty foods aisle of your local grocery store, use balsamic vinegar instead.
Get the recipe for your perfect Thanksgiving side on this week’s Intuitive Eating with Kale & Caramel on Sonima. (Please note: There have been some technical difficulties with this recipe, from it not appearing on the page at all to a missing ingredient amount: Please add 1 ½-2 tablespoons balsamic vinegar to the ingredient list for the Brussels sprouts portion, divided between pans.)
BALSAMIC ROASTED BRUSSELS SPROUTS WITH POMEGRANATE, FETA & MINT.
Ingredients
Brussels Sprouts
- 3-4 cups brussels sprouts
- 5 tablespoons olive oil
- 1/2 teaspoon sea salt
- 2 sprigs fresh thyme leaves removed
- 1 1/2 tablespoons balsamic vinegar
- 2-3 tablespoons chopped fresh mint leaves
- 1/4 cup crumbled feta
- 1/4 cup pomegranate seeds
Pomegranate Roasted Pecans
- 1/2 cup pecan halves
- 1/2 teaspoon olive oil
- 1 teaspoon maple syrup
- 1 teaspoon pomegranate molasses or balsamic vinegar
- salt and fresh cracked pepper to taste
Instructions
- Preheat oven to 450ºF.
- Wash and trim bottoms off Brussels sprouts, then slice in half from top to bottom.
- Prepare two 12″ cast iron pans, dividing the oil evenly between each. Heat over medium-high flame about a minute, then divide Brussels sprouts between the two pans, placing cut side down down. Keep any stray leaves out of the pans for now—you’ll add them in to roast later. Sprinkle with sea salt and fresh thyme leaves.
- Cook until the bottoms begin to brown, then add stray Brussels leaves and shake pans gently. Add balsamic vinegar (divided between pans), stir to coat, and place in oven.
- Let roast for 10 minutes, then check and give another shake. Another 10 minutes, and another check and shake. Remove from oven when outer Brussels sprout leaves are crispy golden brown and sprouts are soft (20-25 minutes total).
- While they roast, mix olive oil, maple syrup, pomegranate molasses or balsamic, and salt and pepper in a bowl. Add pecans, and toss to coat. Place on a baking sheet and add to rack below sprouts for 3-5 minutes. Remove when fragrant. Set aside.
- Serve Brussels sprouts while hot or warm, topped with pomegranate, feta, pecans, and fresh mint.
