Rather than a traditional way of eating brussels sprouts, here is a fun interactive and creative way to serve. When it comes to food it needs to be fun, and this is another way of doing it.
I have been doing it this way for years in my restaurants, and we get such a great reaction i figured i would share the recipe with you.
Fire it up!!!!
1 cup pomegranate juice
½ c Garlic, Chopped
2 tablespoons sugar
1 tablespoon fresh lemon juice
4 tablespoons Oil
2 tablespoons minced red onion
2 tablespoons red wine vinegar
Brussels sprouts stalk cut into 5-6” sections
Pomegranate seeds, for garnish
Preheat the oven to 400 degrees .
In a small saucepan, saute garlic light brown then add he pomegranate juice, sugar and lemon juice, stirring often, until reduced by about three-quarters (about 8 minutes.
In a bowl, whisk the oil onion and vinegar; season with salt and pepper.
Cut the full stalk into 5-6” stalks
Place the stalk on a foil-lined baking sheet; brush the vinaigrette onto the sprouts.
Roast for 45 minutes or until the sprouts are tender, turning every 15 minutes. During the last 10 minutes of cooking, brush often with the glaze.
Transfer to a platter; sprinkle with the pomegranate seeds.
Serve with kitchen shears for removing the sprouts