And with that emotional tangent we get to the reason for this post: I was feeling all Christmas cheery at the store and walked out with Brussels sprouts and a pomegranate. I had tried Real Simple's Roasted Brussels Sprouts and Red Grapes recipe a couple of Thanksgivings ago, but didn't realize that I hadn't roasted them quite long enough, leaving them bitter. Not to mention the constraints of traveling 30 minutes away with the food :/. I think that recipe has just as much potential for success as this one does. Since I didn't go to the store for the ingredients I ended up making some substitutions. Below are the ingredients I used:
Roasted Brussels Sprouts with Pomegranate & Hazelnuts
adapted from Bobby Flay and The Food Network
-16 oz Brussels sprouts, ends trimmed and halved
-2 Tbsp olive oil
-Kosher salt and pepper
-1 Tbsp honey
-1 Tbsp balsamic vinegar
-1 Tbsp lime juice
-Seeds from 1 pomegranate
-1/2 C coarsely chopped toasted hazelnuts
From there I essentially followed the directions: Preheat oven to 375 degrees F. Roast the Brussels sprouts tossed with oil, salt, and pepper. Roast in the oven until light golden brown (ours were more medium) and a knife inserted into the center goes in without any resistance approximately 45 minutes. *This was a very helpful tip with the knife which was the difference between success and failure last time, though so simple and full of common sense. Place the rest of the ingredients in a bowl, then when sprouts are roasted toss them all together.
I watched this youtube video to learn how to remove the seeds from pomegranates, not the easiest task and be careful of the seeds getting places where they would stain.
My husband felt like the recipe was delicious and I am certain that it would have been even better if I had taken the time to find pomegranate molasses as is recommended in the original recipe.
Merry Christmas to all, whether you are filled with holiday cheer or feeling a little lacking, it can be marvelous none the less.