Roasted Brussels Sprouts
Roasted Brussels Sprouts are delicious and healthy to include in your meal. They make a perfect addition to your Holiday dinner table to brighten your day!
Ingredients
- 1 lbs Brussels sprouts
- 1/4 cup Pecans
- 1/4 cup Pomegranate seeds
- 4 tsp Honey
- 1 tbsp Apple cider vinegar
- 3/4 tsp Salt or as required
- 1/4 tsp Black pepper freshly ground
- 1/4 tsp Paprika
- 2 tbsp Olive oil
Instructions
Preparing The Brussels Sprouts
- Place the brussels sprouts into a colander and thoroughly rinse under some cold water. Let them sit in the colander for 15-20 minutes. Pat them dry with a kitchen napkin.
- Slice off the woody bottom stem end of each brussels sprout. A few leaves may fall off so you can set them aside.
- Next, slice each brussels sprout into half, lengthwise from tip to the end.
Preparing The Sauce
- In a small bowl, whisk together some apple cider vinegar, honey, salt, pepper, paprika, and set aside.
Cooking The Brussels Sprouts
- Heat some oil in a large skillet on high heat until you will see smoke coming out of the pan.
- Lower the temperature to medium-high, transfer the brussels sprouts by arranging the cut side down on to the pan. Try to fit as many as you can by keeping some distance between them.
- Drizzle the remaining oil on top and cook them undisturbed for about 8 minutes.
- Insert a fork in the middle of one brussels sprout. If it easily goes halfway through and caramelizes then the sprouts are done from one side.
- Flip the brussels sprouts and cook the other side for about 8 minutes or until golden brown.
- Next, add some pecans into the pan and toast them for 30 seconds.
- Turn off the heat and stir in the honey mixture to coat the cooked brussels sprouts. Transfer the sprouts into a serving dish.
- Cook the brussels sprouts leaves by adding some oil in the pan until they slightly brown, for about 2-3 minutes. Transfer them to the dish and mix.
- Now add some pomegranate arils and enjoy them hot or warm. You can add some goat cheese, feta cheese, or parmesan cheese.
Notes
- Look for bright green and small Brussels sprouts while making the roasted sprouts.
- Heat the pan before transferring the sprouts for perfectly roasted and charred brussels sprouts.
- Do not overcook the brussels sprouts or they will taste bitter with a strong sulfur-like smell in the dish.
- While making the brussels sprouts, use some kind of acid like apple cider vinegar to balance the bitter taste of them.
- Honey gives a mildly sweet taste and glaze to the dish to balance the sourness of apple cider vinegar.