While Thanksgiving is an admittedly carb and protein-rich meal, most people would agree that the menu isn’t truly complete for this holiday without something green included. This recipe is a new take on an old holiday favorite: Brussels sprouts. This isn’t your grandma’s recipe, we promise. This side dish tastes great warm but can also sit at room temperature, so it won't take up precious space in your oven in the lead up to your meal!
Technique tip: Make sure the Brussels sprouts are spread out in one layer, cut-side down and not too crowded on the baking tray so they evenly caramelize, not steam.
Swap option: Feel free to sub in cashews, pecans, walnuts or pine nuts if you have a peanut allergy.
- 1 pound Brussels sprouts, outer leaves removed and halved
- 1/4 cup extra-virgin olive oil, divided
- 2 cloves garlic, thinly sliced
- 2 sprigs rosemary, chopped, reserving 1/4 teaspoon for the dressing
- 1 teaspoon berbere
- freshly ground black pepper
- 1 shallot, thinly sliced
- 1/2 cup peanuts, rough chopped
- 2 tablespoons chopped fresh parsley
- 1 tablespoon maple syrup
- 1 tablespoon sherry vinegar
- 1/2 cup pomegranate seeds
Preheat the oven to 450 F.2.
In a large bowl, toss the Brussels sprouts, 2 tablespoons of the olive oil, garlic, most of the rosemary and berbere until well-combined.3.
Season with salt and pepper, and toss to combine.4.
Place the sprouts on a parchment-lined sheet pan and roast until lightly caramelized and cooked, about 15 minutes.5.
Meanwhile, in a large, high-sided skillet, warm the remaining 2 tablespoons of olive oil over medium heat.6.
Add the shallots and peanuts and cook, stirring often, until the shallots are softened, and the peanuts are lightly toasted, about 4 minutes.7.
Add the parsley, 1/4 teaspoon rosemary, maple syrup, vinegar and a generous pinch of salt, and stir to combine.8.
Add the pomegranate seeds and roasted Brussels sprouts and toss to combine. Season with salt, to taste; serve.