Tuesday, November 3, 2015

Pomegranate & Pistachio Braised Brussels Sprouts

Getting kids to eat, and better yet, like Brussels sprouts is about as hard as its been for me to take Donald Trump seriously in politics. It's probably not going to happen- it's a love it or leave it sort of situation with these mini cabbages. 
But I'm here to tell you that I got the kids to eat Brussels sprouts and say "I sorta like them" with this recipe- which is a huge (Donald trump voice) deal in my books!! 
Not changing my mind on the ridiculousness that is DT- but if you're on the fence about Brussels sprouts- give this recipe a try- it's really easy and it's definitely a vegetable game changer! 

Pomegranate & Pistachio Braised Brussels Sprouts 

1 lb (about 4 cups) Brussels sprouts, bottoms cut off and sliced in half
3/4 cup pomegranate juice 
3/4 cup apple cider
1/2 cup pomegranate seeds
1 tsp fresh sage, minced 

1/3 cup shallots, minced 
1 garlic clove, minced 

2 tbs maple syrup
1 tbs apple cider vinegar
1/3 cup pistachios, chopped 
1/2 tsp salt
Fresh pepper to taste 

Casserole dish 
Aluminum foil 
Small bowl
Mixing spoon 
Cutting board 
Chopping knife 
Measuring cups/spoons 

Preheat oven to 375 degrees. 

Place Brussels sprouts in the casserole dish. Spread evenly. 

In small bowl add pomegranate juice, apple cider, maple syrup, apple cider vinegar, shallots, garlic, sage, salt and pepper to taste. Whisk it all together well. Pour this mixture over the Brussels sprouts. 

Cover casserole dish with aluminum foil and place into heated oven. Bake for 30 minutes covered. Remove aluminum foil and add pistachios. Mix everything again before placing back into the oven. Bake for another 30 minutes uncovered. 

Remove from oven and allow to cool for 5-10 minutes before adding the pomegranate seeds. Serve warm or at room temperature. Enjoy! Xo

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