I admit my heart skips a beat each year when the first stalks of brussel sprouts start appearing at the farmers’ market. This year was no exception, particularly because Keith had a recipe idea that had been brewing in his head for some time now. As always, I could not wait to be the guinea pig. Inspired by a brussel sprout dish that we shared at Bobby Flay’s Gato several months ago, Keith was determined to create his own version. Brussels sprouts and pomegranate made for such an incredible pairing; they left an imprint on Keith’s chef brain.
Brussels sprouts have never looked (or tasted) so good. Keith paid homage to my favorite little green veggies by lovingly roasting them with maple syrup, brown sugar, and pepper olive oil. He then amped up the color quotient by adding roasted carrots and pomegranate seeds.
This recipe is the perfect balance of sweet and savory, traditional and modern. Its colorful presentation makes it a stunning addition to any holiday table. But for us, it is yet another healthy, great-tasting side dish with a story that we can enjoy together.
- 10 oz fresh brussels sprouts
- ½ C pomegranate seeds
- ½ C diced fresh carrots
- ⅓ C maple syrup
- ½ C olive oil
- ½ tsp ground cinnamon
- ½ C brown sugar
- 2 TBSP olive oil with chili pepper
- 1 tsp crushed red pepper
- Clean and slice brussels sprouts into ¼ inch slices and place in medium bowl
- Add diced carrots and toss with ½ C olive oil, coating all vegetables
- Place in single layer on baking sheet and roast in 350 degree oven for 20 minutes.
- While vegetables are roasting combine maple syrup, cinnamon, brown sugar, chili pepper olive oil and crushed red peppers in a small bowl.
- Remove vegetables and place in bowl and toss with mixture.
- Place them back on baking sheet and return to oven for 10 minutes.
- Transfer to a serving bowl and toss in pomegranate seeds and salt and pepper to taste.