If I had my way, I would eat roasted brussel sprouts everyday.
With eggs for breakfast.
With turkey for lunch.
With pork tenderloin for dinner.
No, I haven’t gone as far as eating them on top of ice cream for dessert or tried putting them into a cake. I’m not that much of a psycho. Some things, like brussel sprouts, do not belong in ice cream or a cake.
What I’m all about, however, is pushing the boundaries of savory and sweet. And these brussel sprouts, homies, do just that!
Bacon and brussels+apples and maple and pomegranate seeds= holiday side dish win
Whether you’ve got a potluck in your horizons or a traditional turkey or roast beef dinner in the weeks ahead, these brussel sprouts will sway even the most hesitant brussel eater.
Case in point, last week for Thanksgiving my mother was under the weather; thus, yours truly stepped up her cooking game and ended up taking on much of the culinary preparations. To most of y’all, that may sound like your worst nightmare, but that wasn’t the case for me.
I knew I was cooking for 6 not-so-Paleo family members who aren’t as zealous about brussel sprouts as myself. Therefore, I had to bring out the big guns: bacon, maple, apple, pomegranate.
To say it was a success was an understatement.
The smokey bacon and sweet apples crisp up nicely alongside the brussels in the roasting pan. To really guild the lily, a drizzle of real maple (No maple-flavored, high-fructose junk please!) syrup and sprinkling of delightfully tart pomegranate seeds make this side dish feel decadent while remaining darn healthy.
If you’re new to the brussel roasting world, I have a little advice for you…
1) DON'T overcook them. There is a fine line between crunchy, crispy brussel sprouts and charred sprouts.
2) DON'T put that maple syrup on until AFTER they come out of the oven. All of that sugar will burn quickly in the oven.
3) DON'T crowd the pan! If those sprouts don’t have room to breathe, they will steam and could even, gasp, become mushy. No one wants that.
4) DO feel free to omit the bacon and sub in walnuts or pecans for a vegetarian alternative.
5) DO feel free to swap the apple for onion to up the savory factor
6) DO feel free to substitute dried cranberries for the pomegranates
Alrighty gang, I’ve actually got a Pyrex of these in my fridge at this very moment that are begging to have some fried eggs plopped a top. I have a dollop of leftover cranberry sauce that may tag along, too.
How do you feel about brussel sprouts? Huge fan? Weirded out by the tiny cabbages? Indifferent? Let me know if you’re also #teambrusselsprouts or if you’re praying for this trendy baby cabbage to fade away.
Healthy Happy Texan
I'm a Foodie, Fitness Instructor, and Follower of Christ. Add a passion for teaching others, dark chocolate, bacon, and dogs -- and that's me in a box.
Come on, let's live a little!