I’m bringing you one of my favorite holiday recipes today, and also one of my most beloved brussels sprouts recipes as a whole.
The colors, textures and earthy-meets-sweet flavor balance going on here has made this dish now an annual tradition in my household each season.
I mean…just look how pretty and festive it is all thanks to its entirely natural and nourishing ingredients. Win.
I like to shred brussels sprouts because it gives them an almost buttery-like feel upon sauteing. It also turns them into a conversation piece, perhaps even making them a novelty on the holiday table.
Paired with a crunch from the pomegranate seeds bursting with complimentary color and from the apples, you get a satisfying bite here with each forkful of sprouts.
The pecans add another layer of crunch, and butteriness, too, rounding out this healthful side with just a splash of richness.
Whether it’s for a holiday feast or even just a post-feasting-week meal, it’s always good to have something green on the table this time of year. And also a veggie dish that won’t get outshined by all of the other good treats that surround it.
Always receiving rave reviews from my various family members, I can assure you this fulfills that promise.
Happy holidays, from my kitchen to yours!
I never fully committed to the cauliflower rage of 2013, but I’ve somehow unintentionally joined the brussels sprout bandwagon. They’ve graced more than three holiday parties I’ve attended in the past few months, and Christmas hasn’t even hit yet. Good thing this recipe’s perfect for that occasion, decked in all the red and green cheer you could ever want on one spoon.
I like to ensure that there’s at least one healthy item on the holiday table, meaning I usually show up to every party with a vegetable in hand. Don’t get me wrong, I love, love, love to bake, and the occasional holiday decadence as well. But that’s why I have two hands. One for plates of cookies, the other for bowls of veggies.
In the event that everyone else fills their two hands with decadence (no judging, I promise!), I’m coming prepared. This winter, that means brussels sprouts for every occasion.
The dish pictured above is topped with a double crunch, stemming from beautiful red pomegranate seeds and fragrant toasted pecans. A simple citrus vinaigrette with subtle notes of orange furthers its festive energy, and completes its salad-like semblance.
Next up to plate is New Years Eve, a day I have yet to plan out in terms of sprouts. Any ideas? I’d love to hear your favorite ways to enjoy them, and how you’ve been cooking/roasting them up lately. Do tell!
While I wasn’t overly-enthused about Pamela’s Gluten-Free Brownie Mix in the form of brownies as a non-gluten intolerant individual, I have found some other tasty ways to utilize the mix. Like, in my new favorite way to eat oats: Overnight Oatmeal. Just like the first overnight oats recipe I posted, I once again stuck with the pomegranate kick I’m currently on and threw in a few of those ruby red seeds. But feel free to use whatever other fruit you have lying around on the counter. If you’ve got a ripe banana, use it before the fruit flies do. Sliced bananas would go perfectly with the chocolate-PB combo going on in this recipe.
Chocolate Pomegranate Overnight Oats
–1/2 cup rolled oats
-1/2 cup soymilk
-2 Tbsp. Pamela’s Brownie Mix
-1 Tbsp. peanut butter
-2 Tbsp. pomegranate seeds
Mix all ingredients together in a bowl. Wrap, and refrigerate overnight. Serve the next morning.
Pomegranate season is back in action. With a huge box intersecting the first few steps of my most recent grocery store trip, I threw one into my basket without hesitation. A rarity in my diet, I always look forward to using pomegranate seeds. The antioxidant-rich fruit is significantly unique with its citrusy, cranberry-resembling flavor and crunchy, seed-like texture, and adds a nice touch to a variety of dishes.
In the following recipe, faintly sweet pomegranate seeds pair perfectly with peppery arugula and creamy blue cheese. I toss the salad with a simple dressing and add a few pumpkin seeds for an extra element of crunch. These are the kinds of easy to make, restaurant-esque salads that make me adore greens.
Arugula Salad with Pomegranate and Blue Cheese
For the dressing:
-1/4 cup extra virgin olive oil
-2 Tbsp. plus 1 tsp. apple cider vinegar
-1/2 tsp. agave
-Rounded 1/4 tsp. thyme
-Rounded 1/4 tsp. salt
-Rounded 1/8 tsp. ground black pepper
Whisk oil with vinegar until combined. Add remaining ingredients, whisking until dressing is creamy and light.
For the salad:
-2 cups arugula
-1/4 cup pomegranate seeds
-1 wedge of Laughing Cow Light Blue Cheese (You can substitute any variation of your favorite blue cheese, but Laughing Cow Light adds a lighter, extra creamy touch)
-2 Tbsp. roasted pumpkin seeds
-1 1/2 Tbsp. vinaigrette (see above)
Toss arugula with vinaigrette. Top with pomegranate, blue cheese, and pumpkin seeds. Serve.
The fruitiness and the sweetness of pomegranate juice makes it the perfect ingredient to lace slightly bitter arugula greens.
-1/2 cup pomegranate juice
-1/4 cup brown rice vinegar
-2 tablespoons mustard
-3/4 cup extra virgin olive oil
-1/4 generous tsp. salt
-Fresh ground pepper, to taste
Whisk all the above ingredients together.
-1 part arugula to 1 part romaine lettuce
-3-4 sliced strawberries
-Crumbled feta or goat cheese, or diced tofu
-Fresh ground pepper, to taste
-Pomegranate dressing, to taste