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 April 14
It's still not warm enough to transplant tomatoes directly in the ground, but we’re getting there.
* April is the last chance to plant citrus trees such as dwarf orange, lemon and kumquat. These trees also look good in landscaping and provide fresh fruit in winter.
* Smell orange blossoms? Feed citrus trees with a low dose of balanced fertilizer (such as 10-10-10) during bloom to help set fruit. Keep an eye out for ants.
* Apply slow-release fertilizer to the lawn.
* Thoroughly clean debris from the bottom of outdoor ponds or fountains.
* Spring brings a flush of rapid growth, and that means your garden needs nutrients. Fertilize shrubs and trees with a slow-release fertilizer. Or mulch with a 1-inch layer of compost.
* Azaleas and camellias looking a little yellow? If leaves are turning yellow between the veins, give them a boost with chelated iron.
* Trim dead flowers but not leaves from spring-flowering bulbs such as daffodils and tulips. Those leaves gather energy to create next year's flowers. Also, give the bulbs a fertilizer boost after bloom.
* Pinch chrysanthemums back to 12 inches for fall flowers. Cut old stems to the ground.
* Mulch around plants to conserve moisture and control weeds.
* From seed, plant beans, beets, cantaloupes, carrots, corn, cucumbers, melons, radishes and squash.
* Plant onion sets.
* In the flower garden, plant seeds for asters, cosmos, celosia, marigolds, salvia, sunflowers and zinnias.
* Transplant petunias, zinnias, geraniums and other summer bloomers.
* Plant perennials and dahlia tubers for summer bloom.
* Mid to late April is about the last chance to plant summer bulbs, such as gladiolus and tuberous begonias.
* Transplant lettuce seedlings. Choose varieties that mature quickly such as loose leaf.
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