Roasted Brussels Sprouts with Pomegranate Seeds
Sometimes all it takes is a photo to get the creative juices flowing. In this case, all it took was a photo on Instagram posted by Sarah Phillips @food to cause me to crave a dish. She showed the most beautifully roasted brussels sprouts studded with glorious pomegranate seeds the other day. Oh, what a fresh take on a traditional dish. And then when she described the spice blend she roasted them in, I was hooked. It had a Middle Eastern vibe to it, that had to be tried. So I did. And now I can’t wait to make them again. The spices warmed the brussels sprouts in a new, exotic way. The pomegranate jewels were a vibrant contrast to the earthiness of the sprouts. Their tang and popping juiciness created a party in my mouth. This would be great with turkey dinner, or even as a side for every day. Why not make it a whole meal for Meatless Mondays by adding some toasted walnuts and crumbled feta cheese, and serving it over basmati rice?!
- Enough brussels sprouts for the occasion (I'll leave it to you to determine if this will be a side or the main course, and how many you are feeding)
- olive oil
- ground cumin
- coriander seed (or ground coriander if this is all you have)
- celery seed
- pomegranate seeds
- kosher salt
- cracked pepper
- Preheat oven to 375 F.
- Trim and cut brussels sprouts in half.
- Toss in olive oil (just enough to coat) and sprinkle with cumin, coriander and celery (adjust to your taste, but I would think no more than 1 tsp of each will be enough if preparing enough to feed 8.)
- Spread out in a baking pan, and roast, turning occasionally, until tender and slightly charred. Add more oil if necessary. This will take approximately 40 minutes.
- Put into your serving dish and season with salt and pepper to taste. Add as many pomegranate seeds as strikes your fancy (don't skimp!) Toss and serve.
- This is perfect as a side dish. But feel free to make enough to feed as a main by adding toasted walnuts or almonds, and serving it over basmati rice.