Brussels sprouts are one of my go-to winter vegetable side dishes. I typically like to make them with a form acid and something sweet. Honey Lemon Brussels Sprouts are typically my go to, but there are a twist on the same approach but with a little bit different flavor profile. This recipe was inspired by FitLiving Eats.
Ingredients:
1 pound brussels sprouts, stems trimmed and halved
2 tablespoons olive oil
salt and pepper
1/2 teaspoon garlic powder
1/4 red onion, thinly sliced
2 tablespoons balsamic vinegar
1 orange, zested and juiced
1 tablespoon butter
1/2 cup pecans
1/2 cup pomegranate tendrils
Preparation:
1. Preheat oven to 450 degrees. Line a baking sheet with a Silpat mat.
2. Spread pecans in a single layer on the prepared baking sheet. Toast in the oven for 3-5 minutes, until nuts are toasted. Set nuts aside.
3. On the same prepared baking sheet, spread brussels sprouts and red onion in a single layer. Toss will olive oil, and season with salt, pepper, and garlic powder.
4. Bake brussels sprouts for 20-25 minutes, until tender.
5. While brussels sprouts are roasting, heat orange juice and balsamic vinegar in a small saucepan on the stove over medium-low heat. Let simmer for about 10 minutes, until volume has reduced about 50%. Whisk in 1 tablespoon butter.
6. Toss brussels sprouts and red onion with the sauce, toasted pecans, orange zest, and pomegranate tendrils. Serve warm.
Ingredients:
1 pound brussels sprouts, stems trimmed and halved
2 tablespoons olive oil
salt and pepper
1/2 teaspoon garlic powder
1/4 red onion, thinly sliced
2 tablespoons balsamic vinegar
1 orange, zested and juiced
1 tablespoon butter
1/2 cup pecans
1/2 cup pomegranate tendrils
Preparation:
1. Preheat oven to 450 degrees. Line a baking sheet with a Silpat mat.
2. Spread pecans in a single layer on the prepared baking sheet. Toast in the oven for 3-5 minutes, until nuts are toasted. Set nuts aside.
3. On the same prepared baking sheet, spread brussels sprouts and red onion in a single layer. Toss will olive oil, and season with salt, pepper, and garlic powder.
4. Bake brussels sprouts for 20-25 minutes, until tender.
5. While brussels sprouts are roasting, heat orange juice and balsamic vinegar in a small saucepan on the stove over medium-low heat. Let simmer for about 10 minutes, until volume has reduced about 50%. Whisk in 1 tablespoon butter.
6. Toss brussels sprouts and red onion with the sauce, toasted pecans, orange zest, and pomegranate tendrils. Serve warm.