No offense to turkey but in my opinion it is so overrated. When it comes to Thanksgiving I am all about the side dishes. I could skip the turkey entirely and fill my plate with veggies, sweet potatoes, rolls and stuffing. And pumpkin pie…obviously. To help you prepare your tastiest Thanksgiving feast yet, I’m going to post one of my favorite Thanksgiving side dish recipes each week between now and the big day.
If you think you don’t like Brussels sprouts, I encourage you to reconsider. I’ve learned that almost anything tastes delicious when tossed with olive oil, salt and pepper and roasted in a hot oven until it’s caramelized and crunchy. Especially the often maligned Brussels sprout. And really, what’s not to love about Brussels sprouts? They’re like little, tiny, adorable, bite-sized heads of cabbage. Precious, I say.
This is a great side dish to serve at Thanksgiving because most of the work can be done in advance, it’s super simple and it looks really beautiful and elegant. Definitely a crowd pleaser. If you want to prep this before the big day, trim and halve the sprouts the night before. Place them in a sealed container and keep them refrigerated until you’re ready to roast them. Seed the pomegranate up to 4 days before you’re ready to use them. Again, keep them refrigerated in a sealed container. Then all you have to do on the big day is roast the sprouts and toss them with the remaining ingredients.
*NOTE – The beautiful ruby color of the pomegranate stains very easily so do not, I repeat, do not wear your favorite, perfectly broken-in white t-shirt while making this recipe. Do as I say, not as I did.
- 1 lb Brussels sprouts
- 1 tablespoon olive oil
- salt and pepper
- 1 pomegranate
- 2 tablespoons pomegranate molasses
- 1 tablespoon grated orange zest
- Preheat the oven to 425 degrees.
- Slice off the bottom part of the stems. Remove any outer leaves that are yellow or bruised. Cut the sprouts in half vertically, through the core. Place sprouts in a large bowl and toss with olive oil until the sprouts are evenly coated.
- Place the sprouts on a baking sheet and season generously with salt and pepper. Place the sprouts in the oven and roast for 20-25 minutes, turning once, or until the sprouts are golden brown.
- While the sprouts are roasting cut the pomegranate in half. Holding each half over a bowl, gently tap the back of the pomegranate with a wooden spoon until the seeds fall into the bowl.
- Place the roasted Brussels sprouts on a platter and sprinkle with pomegranate seeds and orange zest. Drizzle with pomegranate syrup and serve immediately.