Chef Rachel Zierzow  astonished us with the most creative brussle sprouts dish we’ve seen all year. There’s an abundance of fresh flavors to make this one of the most unforgettable dishes you’ll enjoy in your thanksgiving feast. The recipe is fairly simple, but requires a little work to get the seeds out of a pomegranate. If you have kids in the house, it may be fun to put them to work a bit and teach them how out to thump-out all the little seeds that help bring this colorful dish to life! It’s an unforgettable addition to any Thanksgiving feast.

Yield: 8 servings



Toasted Pecans

1/3 cup pecans, broken into pieces

¾ teaspoon tamari


Roasted Brussels Sprouts

2 pounds Brussels sprouts

3 tablespoons extra-virgin olive oil

¾ teaspoon sea salt

a few grinds of black pepper

4 cloves garlic, minced

1½ tablespoon maple syrup

1 tablespoon balsamic vinegar reduction

1/3 cup pomegranate seeds, for garnish


craberry salad


  • Preheat oven to 350 degrees F. Place pecans on sheet pan and toast in the oven for 6-8 minutes. When fully toasted, remove from the oven into a mixing bowl. Drizzle with tamari and let cool.
  • Preheat oven to 400 degrees F.
  • Trim brussels sprouts and cut in half (or in quarters if very large). Place in a large bowl and toss with olive oil, sea salt, and black pepper. Spread brussels sprouts out onto large sheet pan (or two smaller sheet pans) and roast in the oven for 12 minutes.
  • While roasting the brussels sprouts, combine maple syrup and garlic. After 12 minutes, give the brussels sprouts a stir and add maple syrup and garlic mixture. Continue to roast until golden brown, about 15 minutes more.
  • Remove brussels sprouts to a platter. Sprinkle with toasted pecans and pomegranate seeds.

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