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Odd couple makes perfect red-green holiday side dish

Recipe: Roasted Brussels sprouts with pomegranate

Brussels sprouts and pomegranate arils combine for a perfect holiday color combination.

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.

Cooked Brussels sprouts in a glass dish
Brussels sprouts are especially flavorful roasted.

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.

Brussels sprouts and pomegranate seeds on a plate
A colorful side dish for any holiday meal.

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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Dig In: Garden Checklist

For week of Feb. 18:

It's wet to start the week. When you do get outside, between or after storms, concentrate on damage control:

* Keep storm drains and gutters clear of debris.

* Clean up tree debris knocked down by wind and rain.

* Where did the water flow in your garden? Make notes where revisions are necessary.

* Are any trees leaning? See disturbances in the ground or lawn around their base? Time to call an arborist before the tree topples.

* Dump excess water out of pots.

* Indoors, start peppers, tomatoes and eggplant from seed.

* Lettuce and other greens also can be started indoors from seed.

* Got bare-root plants? Put their roots in a bucket of water until outdoor soil dries out. Or pot them up in 1- or 5-gallon containers. In April, transplant the plant, rootball and all, into the garden.

* Browse garden websites and catalogs. It’s not too late to order for spring and summer.

* Show your indoor plants some love. Dust leaves and mist to refresh.

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