|
If you have yet to finalize your Thanksgiving menu, you should seriously consider adding the ingredients for these Brussels to your grocery list.
I’m a lover of this fantastic miniature cabbage, but if you have any family members who have yet to join the Brussels sprout-loving club (of which I am a card-carrying member), this is the recipe to bring them over to the dark side. These Brussels are slowly cooked in coconut oil with red onion, salt, and just a pinch of ginger. Then, they’re topped with perfectly sweet and tart pomegranate seeds. While it might not sound so great on paper, it’s a marriage of flavor that just works.
So, hopefully you’ll trust me when I say that this is the vegetable side dish you want on your Thanksgiving menu. That green bean casserole can step aside.
Ingredients
- 4 tsp coconut oil (or olive oil or butter)
- 10 oz Brussels sprouts, shredded or thinly sliced (I bought mine in a pre-shredded bag at Trader Joe's)
- 1/4 medium red onion, thinly sliced
- 1/2 tsp salt
- pinch ginger
- 1/3 cup pomegranate seeds
Instructions
- Heat coconut oil over medium-low heat in a large saucepan.
- Add in sprouts, red onion, salt, and ginger. Cook about 15-20 minutes, stirring every 2-3 minutes, until mixture is caramelized and soft.
- Remove from heat, stir in pomegranate seeds, and serve!
{ 8 comments… read them below or add one }
This is beautiful! It would make a perfect Thanksgiving side dish!
Jessica@AKitchenAddiction recently posted..Pumpkin Eggnog Chai
Thanks so much Jessica!
I love the addition of the pomegranate here!
Thanks Bree! It definitely adds an interesting texture and flavor!
Love! Brussels sprouts are my favorite — and the addition of pomegranate. YUM!!
Sarah W. Caron recently posted..Stress-Free Thanksgiving: Decadent Cheddar Mashed Potatoes with Bacon and Apples
Mine too, Sarah! The pomegranate seeds def add a little something extra!
Very interesting combo of ingredients! I love brussel sprouts but have never tested them out w red onion and pomegranate. My go to recipe is roasted brussels sprouts with sliced almonds then topped with Gorgonzola cheese – so good!
Vicky recently posted..Broiled Red Snapper with Chili Shallot Sauce
Thanks, Vicky! Also sounds like an amazing combo for brussels (aka the best vegetable on the planet)! Hope you and Dave are enjoying your travels! I’ve loved following along on A Couple Travelers.
{ 1 trackback }