It seems like with every year that goes by, more and more people are loving Brussels sprouts. Even people who wouldn’t touch them on the holiday table in the past are finally coming around to loving these little guys. All these little cabbages needed was to be shown a little bit of care, and given some crispy edges.
Although Brussels sprouts are more of a mainstay on our grocery store shelves year round, they show up in even more massive quantity around Thanksgiving and Christmas. They also get really cheap around this time of year. I love cooking roasted Brussels sprouts all the time, but they’re especially perfect for holiday dinners. They’re perfect alongside a dry brined chicken or turkey, and this sticky roasted Brussels sprout salad is the perfect thing to bring to a holiday potluck.
For The Sticky Roasted Brussels Sprouts:
2 Lbs Brussels Sprouts
4 Tbsp Pomegranate molasses OR aged balsamic vinegar
For the Salad:
- 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
- Thinly sliced red onion (optional)
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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