Roasted Brussels Sprouts with Pomegranate

Roasted Brussels Sprouts with Pomegranate

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...


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