Sometimes the best dishes are also the easiest to make. I am a huge believer that you should highlight ingredients to the best of their ability, which to me means keeping it simple and cooking it well. A great example of this is this balsamic brussels sprouts + pomegranate seed recipe. It is very simple, but uses winter ingredients to highlight this great vegetable!
Key Ingredients and Substitutions:
- Brussels Sprouts – Make sure you halve them or quarter them for better roasting! Can also use cauliflower or broccoli here.
- Duck Fat or Avocado Oil – Duck fat in this recipe is delicious, but otherwise just use oil.
- Garlic Powder and Smoked Paprika – These are great dried herbs for this recipe. You can also use any dried spices of choice.
- Balsamic Glaze – Make sure you get a glaze and not just balsamic vinegar. If you only have balsamic vinegar you can reduce it in a pot to make a syrup to coat.
- Pomegranate seeds – You can really use any fruit of choice here. Apples, persimmons, pears, etc. I would stay away from berries, and keep to winter fruit.
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SERVINGS: 4
- PREP TIME: 20 Mins
- COOK TIME: 40 Mins
- TOTAL TIME: 1 Hr
Ingredients:
- 2 lbs brussels sprouts, halved if small, quartered if large
- 1/4 cup duck fat or fat of choice
- salt and pepper
- 1 tbsp garlic powder
- 2 tsp smoked paprika
- Balsamic glaze to finish
- ½ up pomegranate seeds
Preparation:
STEP 1.
Preheat the oven to 400*F.
STEP 2.
In a bowl mix together the brussels sprouts, duck fat, salt, pepper, garlic powder and smoked paprika and make sure they are evenly coated. Spread them onto a parchment lined sheet tray, making sure there is enough space so the pan isn’t crowded.
STEP 3.
Roast on the middle or bottom shelf of the oven for 20 minutes. Remove and flip over with a spatula and roast for another 10 minutes. Remove from the oven once they are crispy and golden.
STEP 4.
Place in a serving bowl and top with balsamic glaze and pomegranate seeds. Enjoy!
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