November 15, 2010
There is no better way to prepare Brussels sprouts than roasting them with bacon. (Shredding them into a salad is pretty damn good, too, but nothing beats a slightly crispy, caramelized Brussels sprout. Nothing!)
I usually finish my roasted sprouts with a drizzle of vinegar or a squeeze of lemon juice, but I recently tried something new. Distracted by a pomegranate, I reached passed a lemon and opted instead to toss these roasted veggies with the tangy seeds.
Good move, if I say so myself.
I know that pomegranates are a pain in the arse. But, really, your oven does all the other work in this dish. And, if you’re lucky, you might find pomegranate seeds in the market. Many sell them prepped this time of year.
I know you’re menu planning for Thanksgiving—get the recipe now! Roasted Brussels Sprouts with Bacon & Pomegranate (can be shared with kids 6+ mos)*
*Note: For very beginner eaters, puree Brussels sprouts with pomegranate seeds, but without the bacon. They’ll still get all the flavor, but without the fat. You may need a little water or broth to get the right consistency. Finger food eaters will love picking up small pieces of Brussels sprouts and pomegranate seeds.