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!