My first memory of brussel sprouts was when my mom used to steam them in the microwave when I was a young kid, and the whole house would smell like sewage. I never understood how anyone could even taste such a foul-smelling food. Later in life I realized how amazing brussel sprouts are if you just roast them in the oven. I am still not sure what my mom was thinking back then, but the good news is that she roasts them now too! I can't get enough of these this year; at last night's Thanksgiving potluck, Chris made delicious roasted brussel sprouts with parsnips. It was such a great combination of flavors, and I will absolutely make those together soon. Last week on Thanksgiving, I wanted to make a sweet and savory side dish, so I decided on roasted brussel sprouts with toasted pecans and fresh pomegranate seeds. This was probably one of my favorite creations to date!
Sorry to mom and Aunt Randi for giving them stomachaches for making such a delicious side dish... I didn't mean for them to eat so many!
- A lot of brussel sprouts (filled up two 9x11 pans)
- Seeds from 2 pomegranates
- 1 cup chopped pecans
- Olive oil
- Sea salt, pepper, & garlic powder
- Preheat oven to 400 degrees (convection if you have it)
- Wash brussel sprouts, cut off the ends, and cut in half (keep all the leaves that fall off - these are the best part!)
- Put the sprouts in a baking dish, and drizzle with olive oil, salt, pepper, and garlic powder. Toss until well combined.
- Add pecans to the sprouts and mix
- Bake for 20-30 minutes depending on your crispiness preference, stirring every 5-10 minutes
- When sprouts come out of the oven, mix in the pomegranate seeds, and serve immediately