Roasted Brussels Sprouts with Walnuts, Dried Cranberries and Pomegranate Vinaigrette
Thanksgiving and Brussels sprouts just seem to go together, right? Just walk through the market now and you can not only find them loose or bagged but still attached to the stalk. This is one seasonal veggie! If you're looking for a fun way to include them on your holiday table, I think you're really going to love this simple roasted version enhanced with the crunch of walnuts, chewy sweetness of dried cranberries and fruity tangy pomegranate dressing that pulls it all together. It's sweet, savory, colorful and easy to put together. And fairly healthy too which helps to balance out all of the stuffing, sweet potato casserole, buttery rolls, mashed potatoes...yikes, we haven't even gotten to dessert yet. Make the sprouts, people, make the sprouts!
Roasted Brussels Sprouts with Walnuts, Dried Cranberries and Pomegranate Vinaigrette
Makes 4 servings but you could easily double or triple this
Prep Time: About 25 minutes to roast brussels sprouts and 5 minutes or so to make the vinaigrette
Ingredients
- 1 1/4 pound Brussels sprouts, trimmed and halved if very large
- 2 tablespoons olive oil
- Pinch of kosher salt
- 3 tablespoons pomegranate juice
- 1 tablespoon plus 1 teaspoon balsamic vinegar
- 1 tablespoon plus 1 teaspoon honey
- Half a lime, juiced
- 1/4 cup dried cranberries, roughly chopped
- 1 tablespoon cold, unsalted butter cut into 4 pieces
- 1/4 cup toasted walnuts
The Recipe
1. Preheat oven to 475ºF. Place Brussels sprouts in a medium mixing bowl and toss with the oil and a pinch or two of the salt. Arrange in a baking dish and roast for about 25 minutes, stirring a few times during the process.
2. Meanwhile make the vinaigrette. Place the pomegranate juice, vinegar, honey and lime juice in a small saucepan and heat over medium-high heat, bringing to a simmer. Let it cook for 2-3 minutes until the mixture reduces by about a third and thickens slightly. Remove from the heat, add in the dried cranberries and the butter and stir just until the butter melts.
3. When the brussels sprouts are done, transfer them to a bowl and pour the vinaigrette over them, tossing gently. Sprinkle the chopped nuts over the top and serve immediately.
Enjoy!
Note: Recipe adapted from Fresh From The Farm by Susie Middleton. I really played around with this a lot. Cut the oil, freshly chopped mint and parsley, subbed in cranberries for dried cherries and simplified the whole thing in general.
