Brussels Sprouts are Finally Getting the Love They Deserve!
It seems like 2018 is the year of roasted Brussels sprouts! People who wouldn't touch them on the holiday table in the past, are finally coming around to loving these little guys. All they needed was to be shown a little bit of care, and given some crispy edges.
Brussels sprouts descend on our grocery stores in massive quantity around Thanksgiving, and they're really cheap around this time too! I love cooking them for holiday dinners, but don't forget about them for any other occasions too!
For Roasted Brussels Sprouts You Will Need:
• 2 Lbs Brussels Sprouts
• Olive Oil
• Pomegranate molasses OR aged balsamic vinegar
• A big bowl
• A baking sheet - I like to line mine with parchment paper or tinfoil.
For the Salad, You will need:
• Roasted Brussels sprouts
• A navel orange - segment it and squeeze the extra juice into a bowl
• A pomegranate
• Toasted walnuts
• Fresh ginger
• Olive oil
• Cider vinegar
Optional: Thinly sliced red onion
In retrospect, it would have been really nice to plate this this salad on video. I would have thrown it over a bed of flat leaf parsley or a bitter salad green like arugula or escarole. But in real life, I WAS heading to a potluck and the greens would have been wilted by the time I got there if I had done it that way.
So, you’ll have to make this and send me pictures of your finished plated version!
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