Bring on the Brussels

Shaved brussels sprouts, shown here with sliced almonds

Shaved brussels sprouts, shown here with sliced almonds

It's safe to say that Brussels sprouts are a guarantee on any given restaurant menu these days. They're one of those few and far between food trends that simply taste too good to retire. So why not come up with ways to make the classic "crispy Brussels" recipe a bit more interesting? 

Here is one of our favorite ways to spin this dish. The pomegranate seeds add a splash of color along with a boost of antioxidants, while the walnuts provide healthy omega 3's and vitamin E. 

Ingredients: (serves as a side for 6-8)

  • 2 pounds brussels sprouts, cut in half (or shredded)
  • 1/4 cup olive oil
  • 1 cup walnuts, chopped (can also use sliced almonds)
  • 1/3 cup pomegranate seeds
  • 1-2 tablespoons Balsamic reduction
  • Salt and pepper to taste

Directions:

  1. Preheat oven to 450 degrees
  2. In a large bowl, coat the brussels sprouts with the olive oil, sprinkle salt and pepper
  3. Cover a baking sheet with aluminum foil and spread the brussels evenly
  4. Roast for 20-25 minutes until tender and ends start to crisp
  5. While brussels are roasting, toast the walnuts in a sauté pan with 1 tsp of oil 
  6. Pour brussels sprouts, walnuts, and pomegranate seeds in a serving bowl. Drizzle with a sweet balsamic reduction glaze