Balsamic-Glazed Brussels Sprouts with Pomegranate
A couple weeks ago, I read an piece by Tastemade that listed all the foods we should leave behind in 2015. On the top of that list was brussels sprouts. Though it may be true that brussels sprouts are a little overplayed (they appear on almost every gastropub menu in LA), I refuse to believe that the brussels sprouts trend is dead.
My love affair with brussels sprouts has been years in the making. In fact, I even wrote about it in one of the first posts in this blog’s infancy. And though it’s been a while since I ate brussels sprouts for breakfast, lunch and dinner, I still enjoy a bowl every week or so.
I think why I haven’t gotten tired of them is because they are so versatile. Really. Their mild flavor acts as a vessel for a ton of flavor combinations. And, unlike other meals, brussels sprout dishes take only a few minutes to whip up and keep well in the fridge, meaning leftovers for days. With so many positives, why would you dare retire such a champion food item?
For this dish, I decided to keep it simple — first tossing the brussels sprouts in a little evoo and balsamic vinegar. Then after a quick 15 minutes in the oven I added fresh pomegranate (for something sweet) and a little goat cheese (for something tangy). That’s it. That simple. I hope you enjoy this dish!
- 2-3 Cups Brussels Sprouts
- Balsamic Vinegar
- Goat Cheese
- 1/2 Pomegranate, deseeded
- Rinse brussels sprouts and slice them in half. Toss in a drizzle of balsamic vinegar and EVOO.
- Bake at 350 degrees for 15 minutes. Remove the the oven once the brussels sprouts turn a darker green and are soft. Let them cool for 5 minutes.
- Toss with half a pomegranate and goat cheese. Serve immediately.