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.