Recipe: Roasted Brussels sprouts with pomegranate
Brussels sprouts and pomegranate arils combine for a perfect holiday color combination. Photos by Debbie Arrington
Brussels sprouts and pomegranate – two late fall/early winter favorites – may seem like an unusual pairing, but this odd couple works surprisingly well in this cool-season side dish. And the color combination is perfect for the holidays.
I nicknamed this dish “rubied sprouts.” The pomegranate arils – the juicy seed sacs – look like little gems against the emerald green leaves of roast Brussels sprouts. Added just before serving, the pomegranate arils are warmed by the sprouts but don’t burst.
Pomegranate balsamic vinegar intensifies the sweet-tart flavor. (My vinegar came from Park Winters, www.parkwinters.com.) Other fruity balsamics such as fig would work as well.
Got company coming? This recipe can be doubled or tripled; just use a larger baking dish.
Roasted Brussels sprouts with pomegranate
Makes 3 to 4 servings
Ingredients:
2 cups Brussels sprouts, trimmed and halved
2 tablespoons extra-virgin olive oil
1 to 2 tablespoons pomegranate balsamic vinegar or other fruity balsamic vinegar
1 teaspoon lemon pepper
¼ teaspoon Old Bay seasoning
¼ cup pomegranate arils (seed sacs)
Instructions:
Preheat the oven to 350 degrees F.
In a shallow baking dish, place trimmed and halved Brussels sprouts. Add olive oil and stir to coat. Drizzle pomegranate balsamic vinegar over sprouts and stir gently. Sprinkle sprouts with lemon pepper and Old Bay seasoning; stir again.
Roast in a 350-degree oven until fork tender, stirring once (about 30 to 40 minutes, depending on size of sprouts).
Remove from the oven. Gently stir in pomegranate arils. Serve warm.
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Garden Checklist for week of Dec. 8
Make the most of dry weather while we have it this week. Rain is returning.
* Rake leaves away from storm drains and gutters. Recycle those leaves as mulch or add to compost.
* It’s not too late to plant something. Seed wildflowers and plant such spring bloomers as sweet pea, sweet alyssum and bachelor buttons.
* Trees and shrubs can be planted now, especially bare-root varieties such as fruit trees or rose bushes. This gives them plenty of time for root development before spring growth. They also benefit from winter rains.
* Plant bare-root berries, kiwifruit, grapes, artichokes, horseradish and rhubarb.
* Set out cool-weather annuals such as pansies and snapdragons.
* Lettuce, cabbage and broccoli also can be planted now.
* Brighten the holidays with winter bloomers such as poinsettias, amaryllis, calendulas, Iceland poppies, pansies and primroses.
* Keep poinsettias in a sunny, warm location; bring them inside at night or if there’s rain.
* Plant garlic and onions.
* Prune non-flowering trees and shrubs while they’re dormant.
* Clean and sharpen garden tools before storing for the winter.
* Mulch, water and cover tender plants to protect them during threat of frost. Succulent plants are at particular risk if temperatures drop below freezing. Make sure to remove coverings during the day.
* Rake and remove dead leaves and stems from dormant perennials.
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