Pomegranate and Balsamic Glazed Brussels Sprouts
-
What does this food offer in terms of nutrients and physical nourishment?
Carbohydrates (pom seeds, brussels, sugar from juice and vinegar)
Fat (olive oil, cheese)
Fiber (pom seeds, brussels)
Other (brussels sprouts contain vitamins C, B6 and K)
-
What does this food offer in terms of mental satisfaction through flavor, texture, and experience?
Tart/Tangy
Sweet
Tender
Chunky
Rich
Warm/cozy
Okay, I’ll admit that it’s really hard to make Brussels sprouts look and sound appetizing. Whether you’re #TeamBrussels or against them, there’s simply no denying their benefits. Brussels sprouts are good sources in vitamin C, vitamin A, and fiber. Members of the cruciferous vegetable family, they have strong antioxidant and anti-inflammatory effects thanks to sulfuric compounds that give them their signature smell, similar to cauliflower and broccoli. And finally, when cooked properly they can be pretty tasty. Just trust me, okay?
My usual trick for cooking (and loving) Brussels sprouts is to roast them. When they’ve got a nice crispy char to them, and a sprinkle of garlic powder, salt, and pepper, they’re truly unrivaled. Most people are used to the over-boiled slimy Brussels of yesteryear but there are more than one way to cook these guys.
In this recipe, we boil Brussels only to al dente texture and then coat them in a sweet, tart, and mouthwatering pomegranate balsamic glaze. If you’ve been curious about trying Brussels, this recipe is the perfect segue into the magical world of wonderful leafy cruciferous veggies. And if you’re a seasoned Brussels fan like me, you’ll finally make believers out of your friends and family if you make this for the holidays!
Allergens: No major allergens
Servings: 6
Prep time: 10 minutes
Cook time: 40 minutes
Total Time: 50 minutes
Ingredients:
4 quarts and 2 tsp water
1 lb Brussels sprouts ( 1 bag), ends trimmed off
1/2 cup pomegranate juice (I use Pom Wonderful 100% Pomegranate juice)
1/4 cup balsamic vinegar (Note: not balsamic glaze)
1/4 cup fresh pomegranate arils
2 tsp cornstarch
2 springs fresh thyme
Salt and pepper to taste
Tip: Look for bags that have smaller, uniform-sized sprouts. This helps them cook faster and evenly. As a bonus, the less time they spend in the water cooking, the more nutrients will be intact.
Directions:
In a large (6 quart) stock pot, bring 4 quarts of water to a boil.
Add sprouts and cook, uncovered, for 10-12 minutes.
Note: Cook time depends on the size of the sprouts. Check done-ness by safely removing one sprout and poking it with a fork. You want them to be just barely done (al dente, if you will) and able to puncture with slight pressure. If the sulfur cabbage smell is strong in your kitchen, they might be overcooked.
While sprouts are cooking, combine pomegranate juice, vinegar, and thyme in a large saucepan. Simmer over medium-low heat to reduce the liquids.
In a small bowl, whisk together cornstarch and water.
When the liquid has reduced by half, remove thyme sprigs, and whisk in cornstarch-water mixture. Reduce heat to simmer and let thicken slightly.
Add in cooked sprouts. Using a spoon, mix until sprouts are evenly coated. Continue cooking until sauce is completely thick and sprouts are cooked to desired bite.
Top with pomegranate arils and fresh thyme leaves. Serve warm. Leftovers can be stored in an airtight container in the fridge for 5-7 days.
