Wind gusts of 70-80 miles an hour hit our city last Tuesday and the whole city went black. Trees uprooted everywhere, falling on power lines leaving many homes without power. Slowly we are regaining electricity, neighborhood by neighborhood. But many, including our kids and their families still have homes that are dark and too cold for living in. Our power was out for only 8 hours. Our kids and grands were on rotation moving in for a day here and there – staying with us and other family members. We have kept busy with the grands making play dough, doing crafts, watching Christmas movies and us adults taking walks, working out and doing meals together. So unfortunate for them to be temporarily misplaced-but fun for us:)
My plan was to post a main dish crock pot recipe but with all of the weekly events and not having wi-fi, time flew by and now it’s Thanksgiving week! I’ll get back to the crock pot recipe later, but for now, I’m reposting a favorite side for the holidays. I adjusted this recipe from Bobby Flay. Roasted Brussels Sprouts with Pomegranate and Almonds is festive, delicious, beautiful and healthy. Not too difficult either.
Plan ahead and pick up an 8oz bottle of Pom juice to make the pomegranate reduction.
Make the reduction first. This is easy-please don’t let this intimidate you in any way. It takes only 30 minutes to cook down and here’s how you do it. Pour into a small saucepan, bring it to a boil, turn down heat, and simmer on low for 30 minutes without a lid. It’s done when dipping a spoon in and pull it out, the reduction coats the spoon. Eight ounces of juice will yield the 3 tablespoons needed for the recipe. Set aside.
Clean and trim Brussels sprouts. They should measure a generous 4 – 5 cups after trimming.
Toss with oil and salt and pepper and roast at 375…
until the center can be easily pierced without resistance. Smaller Brussels will take less time than the bigger ones, so you want to watch them. These were small and took 32 minutes until done. I shook them a bit while roasting.
While they are roasting, slice the pomegranate
immerse in a bowl of cold water
and remove seeds.
Or, better yet, buy them already removed and packaged for you. I’ve seen them at Costco and Trader Joe’s.
Zest the lime and orange, have the roasted, chopped almonds ready and toss all ingredients together and serve.
Now you have a festive side for the holidays. Or, share another festive side idea in the comment section. Stay tuned for a recipe that will simmer while you’re out knocking down that Christmas list.
Wishing you a wonderful Thanksgiving complete with electricity, deliciousness, and lots of love.
1 1/4 pounds Brussels Sprouts, trimmed and halved if they’re large, but keep whole if they are small (about 4 – 5 cups)
2 tablespoons avocado or olive oil
sea salt and freshly ground pepper
3 tablespoons of pomegranate juice reduction (see notes above)
seeds from 1 pomegranate ( about 1 1/4 cups)
1/2 cup roasted and chopped almonds
freshly grated zest of 1 lime
1 tablespoon finely grated orange zest
Preheat oven to 375 degrees. Place Brussels sprouts in a medium roasting pan, toss with avocado or olive oil, season with salt and pepper and roast until a knife inserted into the center without any resistance. I used whole small Brussels sprouts and they were done in 32 minutes. Larger Brussels will take longer.
While they are roasting prepare the grated lime and orange rinds, and remove seeds from pomegranate.
Transfer the roasted sprouts to a large bowl and add the zests, pomegranate reduction, pomegranate seeds, and chopped almonds. Toss and adjust seasonings by adding salt if needed.