Not everyone loves brussels sprouts, but we do and this side dish will be your new favorite. It marries the earthy flavor of the sprout with the tart acidic sweetness of the pomegranate vinegar and maple syrup and the combo is ideal to pair with any roasted holiday meat. The unexpected flavor of the caraway seeds and the pop of the fresh pomegranate creates layers of flavor: sweet, vegetal, tart, spicy from the hint of mustard. Try it for a twist on the basic roasted brussels sprouts for Thanksgiving!
Roasted Brussels Sprouts with Maple Pomegranate Vinaigrette
Serves 6 as a side dish
Dressing makes about 1 cup
5 cups Brussels sprouts, halved
½ teaspoon salt plus more for seasoning
¼ teaspoon caraway seeds
3 tablespoons pomegranate vinegar
1 teaspoon Dijon mustard
2 teaspoons maple syrup
2/3-cup olive oil plus 2 tablespoons
Fresh pomegranate seeds for garnish
Preheat oven to 375 and place baking sheet in oven to get hot.
Toss brussels sprouts with 2 tablespoons of olive and season with salt. Pour onto hot sheet pan, carefully and roast until brown and crispy. About 20 minutes.
While the sprouts are roasting make your dressing.
Whisk together remaining olive oil, salt, caraway seeds, vinegar, mustard and maple syrup. Taste and adjust seasoning as needed.
Toss warm brussels spouts with about 1/3 to ½ of the dressing. Sprinkle with fresh pomegranate seeds.
A square meal is satisfying, nourishing, complete.
A round table includes all.