Roasted Pomegranate Brussels Sprout Salad
Brussels sprouts have always gotten a bad rap. While I do understand that kiddos see these strange little mini-cabbage balls and say ‘absolutely not!’ As adults, we can made them taste amazing raw (like my shaved salad) or roasted! That being said, I had a bit of a funny Thanksgiving this year. If you’ve been following me over on Instagram, you’ll know that I am currently dealing with the repercussions of falling out of a tree, namely a broken ankle, that leaves me rather immobile at the moment. So instead of cooking a giant thanksgiving feast, I decided to go in a different direction this year. There was no hours of baking a traditional turkey, but I did want to have some of my favorite sides. One of which is my Roasted Pomegranate Brussels Sprout Salad!
When it comes to salads, especially salads that are being made when there is more than a foot of snow on the ground in my backyard I want them to be hardy, warm, and multi-faceted! In the summer I’ll eat anything with leaves, but winter I want comfort food- a little sweet, a little salty, a bit fresh, and plenty of flavor which is why I paired my maple syrup toasted pecans with the sprouts!
Roasted Pomegranate Brussels Sprout Salad Ingredients
- 1 Pound Brussels Sprouts, Halved
- 1/2 Cup Pomegranate Arils (Seeds)
- 1/4 Cup Maple Syrup
- 1 Cup Pecan Halves
- 2 Tablespoons Sliced Ginger
- Olive Oil
- Salt and Pepper
Roasted Pomegranate Brussels Sprout Salad Instructions
1 Preheat your oven to 400 degrees.
2 In a large bowl toss sprouts with olive oil, salt, and pepper. Transfer to a lined baking sheet (I prefer Silpat sheets) and pop in the oven to roast for 20-25 minutes, flipping the sprouts once about half way through.
3 As the sprouts are roasting, in a small frying pan on medium heat toast your pecans for 2-3 minutes, stirring constantly.
4 Add the slices of ginger and maple syrup to your pecans. Stir frequently and allow the maple syrup to bubble, stirring to infuse the flavors.
5 Remove the pecans from syrup mixture and set aside. Tip: Don’t throw out the ginger syrup! It is AMAZING on pancakes!
6 When the sprouts are done, you’ll be able to tell by golden brown leaves on the outside, remove from the oven.
7 In a large bowl toss the sprouts, pecans, and pomegranate arils.
8 Serve warm!
This hearty roasted pomegranate Brussels sprout salad is one of my favorite sides for holiday gatherings, but it also wonderful to incorporate into other dishes, especially breakfast! I toss with scrambled eggs and have also popped it into an omelette! I’d love to know, what are your favorite hearty winter sides? Pop over to Instagram and let me know!
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