Brussels Sprouts With Pomegranate Seeds Food

BRUSSELS SPROUTS WITH BUTTERNUT SQUASH AND POMEGRANATE SEEDS

Steps:

• Preheat the oven to 400 degrees F. Use a knife to lop the top and bottom off the squash. Slice the skin off the sides, then cut the squash in half lengthwise and remove the seeds. Chop into small pieces. Divide the squash between 2 baking sheets.
• Trim the Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange on the baking sheets with the squash. Break the quartered onions apart and add them to the baking sheets.
• Drizzle the vegetables with the olive oil. Season with salt and pepper, sprinkle with the chili powder and toss. Roast 30 to 35 minutes, or until browned.
• Take the vegetables out of the oven and tip into a serving dish. Drizzle with the pomegranate molasses and sprinkle on the pomegranate seeds. Toss and serve immediately.

ROASTED BRUSSELS SPROUTS WITH POMEGRANATES AND VANILLA-PECAN BUTTER

Steps:

• Combine the butter and vanilla bean seeds in a small bowl. Fold in the pecans and season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving.
• Preheat the oven to 375 degrees F.
• Place the Brussels sprouts in a medium roasting pan and toss with the oil and season with salt and pepper. Roast in the oven until lightly golden brown, 20 minutes.
• Remove the pan from the oven, add the pomegranate molasses and stir to combine. Return to the oven and cook until just tender, about 10 minutes longer.
• Transfer the sprouts to a large bowl, add the pomegranate seeds and lime and orange zests. Transfer to a platter and top with some of the Vanilla-Pecan butter.

ROASTED BRUSSELS SPROUTS WITH POMEGRANATE AND HAZELNUTS

Steps:

• Preheat the oven to 375 degrees F.
• Put the Brussels sprouts in a medium roasting pan; toss with the canola oil and season with salt and pepper. Roast in the oven until light golden brown and a knife inserted into the centers goes in without any resistance, about 45 minutes.
• Transfer the sprouts to a large bowl and add the pomegranate molasses, pomegranate seeds, hazelnuts, and lime and orange zests. Season with salt as needed.

BRUSSELS SPROUTS WITH WALNUTS AND POMEGRANATE

Steps:

• Heat the oven to 425 degrees. In a large bowl, toss brussels sprouts with the olive oil. Season well with the salt and black pepper and toss again. Spread everything evenly on a sheet pan cut-side-down and roast until crisp and deeply golden brown, about 25 to 30 minutes, flipping the sprouts halfway through to ensure even browning.
• Meanwhile, toast the walnuts in a skillet over medium-low heat, stirring frequently to ensure they don't burn, about 4 to 5 minutes. Remove from heat and set aside.
• When the brussels sprouts are done roasting, toss them with the toasted walnuts and the pomegranate seeds. Drizzle with the pomegranate molasses (about 1 teaspoon or so), if using. Season with flaky salt.

ROASTED BRUSSELS SPROUTS WITH POMEGRANATE & FETA

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Prepare sprouts. First, rinse them well, then cut any brown ends off of the bottom and remove any shriveled or brown leaves. Cut larger sprouts in half so that all pieces are roughly the same size. Rinse and shake off excess water.
• Pour sprouts onto a large rimmed baking sheet, drizzle with the olive oil, and toss gently until well-coated. Sprinkle with 1/8 teaspoon salt.
• Bake, turning every 10 minutes, until tender and browned, about 30 minutes.
• Remove from oven and arrange on a plate. Sprinkle feta and pomegranate seeds over the top, then drizzle with the pomegranate molasses. Taste and add additional salt if desired. Serve.

SIZZLED SPROUTS WITH PISTACHIOS & POMEGRANATE

Steps:

• Heat the oil in a large frying pan over a medium-high heat. Put the sprouts in the pan, cut-side down, and leave them to fry for 10-15 mins, tossing occasionally. If they're just lightly brown, carry on cooking for a further 5 mins until blistered.
• Scatter over the pistachios and stir-fry until toasted. Remove from the heat and stir through the pomegranate seeds. Season with salt and tip into a serving dish. Drizzle with a little pomegranate molasses, if you like.

BRUSSELS SPROUTS WITH POMEGRANATE SEEDS

Steps:

• Coat a large saute pan with olive oil; add the garlic and red pepper and heat over medium heat. Cook until the garlic has turned a lovely golden brown, 2 to 3 minutes, then remove it from the pan and ditch it -- it has fulfilled its garlic destiny! Add the pancetta and walnuts and cook until the pancetta is crispy and brown, 5 to 6 minutes. Add the Brussels sprout leaves and toss to combine. Season with salt, cover and cook until the sprouts have wilted, 2 to 3 minutes. Remove the lid, raise the heat to medium-high and let the leaves brown and "frizzle," 8 to 10 minutes more. Taste and season with salt if needed. Serve garnished with the pomegranate seeds.

BURNT SPROUTS WITH POMEGRANATE & SESAME

Steps:

• Heat the oil in a large frying pan over a medium heat. Put the sprouts in the pan, cut-side down, and leave them to sizzle away happily for 10 mins without disturbing them.
• Halfway through cooking, dot over the butter and leave it to sizzle and brown - the sprouts need to be really crispy and dark brown. If they are just lightly brown, carry on cooking for another 5-10 mins.
• Scatter over the sesame seeds and stir-fry everything until the seeds are toasted. Off the heat, toss through the pomegranate seeds, then season the sprouts with salt and tip into a serving dish. Drizzle with the pomegranate molasses before serving.

BRUSSELS SPROUTS WITH POMEGRANATE MOLASSES AND MEYER LEMON

Steps:

• *Note: I roasted the brussels sprouts instead of steaming them. I used Barefoot Contessa's basic recipe for: Recipe #56103.
• Or, to STEAM the brussels sprouts: Bring a skillet half full of water to a boil. Trim the bottom of the Brussels sprouts. Cut in half if small or into lengthwise quarters if larger. You want the pieces to be of roughly equal size so they'll cook in the same amount of time.
• Add 1 teaspoon of salt to the boiling water. Add sprouts and give them a stir. Cook for about 3 to 5 minutes or until bright green and beginning to be tender. They'll keep cooking a bit after they're drained.
• DRESSING: While the brussels sprouts are cooking, prepare the dressing. Squeeze juice of the zested Meyer lemon into a measuring cup. Add twice as much olive oil as lemon juice. Whisk well.
• Once the brussels sprouts are removed from the pan or oven, drain well (if they were steamed) and immediately toss with lemon zest. Grate the zest with a microplane directly onto the sprouts.
• Transfer the Brussels sprouts to a serving platter.
• Gently drizzle the pomegranate molasses on the brussels sprouts and garnish with the nuts. Check for salt and pepper.
• Drizzle the dressing over the Brussels sprouts.
• Variation: Replace lemon rind with orange.
• Cooking time will vary depending on your method of preparing the brussels sprouts.