Some dishes make a meal, a tradition, a memory—and for many of us, Brussels sprouts hold just such an iconic place in our Thanksgiving holiday mindscape. They’re the food of every child’s terror and every adult’s umami dream. But what about a Brussels sprout dish guaranteed to please your loved ones of all ages? Enter the roasted Brussels sprout, replete with fresh pomegranate and mint, creamy feta, and salty sweet pecans.

This is a shockingly easy side dish to whip up last minute for your holiday feast, and the perfect accompaniment to any morning after brunch treats. They’re so good you just might want to double the recipe.

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Ingredients

Brussels Sprouts
  • 3-4 cups brussels sprouts
  • 5 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 2 sprigs fresh thyme, leaves removed
  • 1 1/2 tablespoons balsamic vinegar
  • 2-3 tablespoons chopped fresh mint leaves
  • 1/4 cup crumbled feta
  • 1/4 cup pomegranate seeds
Pomegranate Roasted Pecans
  • 1/2 cup pecan halves
  • 1/2 teaspoon olive oil
  • 1 teaspoon maple syrup
  • 1 teaspoon
  • pomegranate molasses or balsamic vinegar
  • salt and fresh cracked pepper, to taste

Directions

  1. Preheat oven to 450ºF.

  2. Wash and trim bottoms off Brussels sprouts, then slice in half from top to bottom.

  3. Prepare two 12″ cast iron pans, dividing the oil evenly between each. Heat over medium-high flame about a minute, then divide Brussels sprouts between the two pans, placing cut side down down. Keep any stray leaves out of the pans for now—you’ll add them in to roast later. Sprinkle with sea salt and fresh thyme leaves. 

  4. Cook until the bottoms begin to brown, then add stray Brussels leaves and shake pans gently. Add balsamic vinegar (divided between pans), stir to coat, and place in oven.

  5. Let roast for 10 minutes, then check and give another shake. Another 10 minutes, and another check and shake. Remove from oven when outer Brussels sprout leaves are crispy golden brown and sprouts are soft (20-25 minutes total).

  6. While they roast, mix olive oil, maple syrup, pomegranate molasses or balsamic, and salt and pepper in a bowl. Add pecans, and toss to coat. Place on a baking sheet and add to rack below sprouts for 3-5 minutes. Remove when fragrant. Set aside.

  7. Serve Brussels sprouts while hot or warm, topped with pomegranate, feta, pecans, and fresh mint.

Nutritional Information

Calories
253
Total Fat
22g
Saturated Fat
3g
Cholesterol
6mg
Sodium
319mg
Carbohydrates
10g
Dietary Fiber
3g
Sugars
5g
Protein
3g
YIELD:

5 servings