I’m convinced that everyone who thinks they don’t like Brussels sprouts because of some childhood memory simply hasn’t had them prepared correctly. I don’t remember ever having Brussels sprouts served to me, but apparently that is because I’m the baby of the family and by the time I came around my parents stopped trying to force us to eat them. Last Thanksgiving, I was hosting for the first time and my brothers looked at me with horror when they saw Brussels sprouts were on the menu. Both of them had vidid memories of boiled, tasteless Brussels sprouts that made them gag.
I confidently told them that I’d change their mind, and they were shocked that my roasted Brussels sprouts were nothing like the Brussels sprouts that littered their memories.
Whenever I pull Brussels sprouts out of the fridge, Luke jumps up and down and says, “Brussels sprouts! That’s my favorite!” The kid could eat an entire pan of roasted Brussels sprouts. Now I’m not going to pat myself on the back too much, because Meghan doesn’t love them and will only eat the crispy outer leaves that roasting them yields. But I do think we can all change Brussels sprouts perception by treating them properly.
Although 9 times out of 10 when I make Brussels sprouts, I’m roasting them, this recipe is a little different. I was thinking of Thanksgiving and how so many dishes are competing for oven space. This is a recipe that can be prepared on the stove top, which can be a real life saver on Thanksgiving oven space is at a premium. The other great thing about this Brussels sprouts recipe is that it’s super quick, making it a great Thanksgiving side dish that you can make at the last minute. Cut your Brussels sprouts ahead of time, and it will be ready in 10 minutes or so. How’s that for an easy Thanksgiving side dish?!
If your Thanksgiving menu is already set, save this one for later as you will love it. Brussels sprouts are quickly pan fried and then tossed with a light orange dressing, and then topped with pomegranate seeds that give it a nice crunch and goat cheese, which lends a lovely tang and creaminess. Not only is this a delicious warm salad, but if you want to eat an anti-cancer diet, Brussels sprouts really should be a part of it as they are one of the most potent cancer-fighting foods out there.
Serves 4
1 pound Brussels sprouts, tough end removed, quartered, and outer leaves separated from the core
2 garlic cloves, chopped
1 tablespoon avocado oil, or cooking oil of choice
2 1/2 tablespoons fresh orange juice
1/2 tablespoon extra virgin olive oil
3/4 teaspoon dijon mustard
1/3 cup pomegranate seeds
1/3 cup crumbled goat cheese
To prepare the Brussels sprouts, first you want to cut off the rough end and discard it. Next, quarter it, and pull away the outer leaves from the core.
In a large skillet, heat the avocado oil over medium heat. Add the Brussels sprouts and garlic to the pan and cook until the leaves are wilted and the cores are crisp tender and everything is nicely browned, about 8-10 minutes.
Meanwhile, in a small bowl whisk together the orange juice, olive oil, and mustard.
Transfer the cooked Brussels Sprouts to a serving bowl. Drizzle with the orange dressing and then top with the pomegranate seeds and goat cheese. Serve immediately. Enjoy!
If you have a fresh pomegranate and aren’t sure how to easily get the seeds out, check out this Youtube video explaining how to get the pomegranate seeds out without a mess. It’s really easy! You can also buy them already seeded.
I hope you love this recipe!
Healthy Living Playbook!
You had me at goat cheese, this looks so pretty and festive!!
It would be great for Christmas, no?
Pomegranate and goat cheese is the best combo ever!! I’m a HUGE brussels fan, so this has my name all over it. If you had only posted this a day sooner, it would have totally been in my roundup of winter salads yesterday! Pinned 🙂
Thanks, Alexis!
First thing Maryea Im glad we don’t shop with each other (or do) because we have the same taste in photo props, I have been on a mission to get a gorgeous wooden board for shooting food on. I found distressed vinyl wood mats that I have been looking into. I love this recipe fresh and healthy. Also if Meghan Likes the outer crispy shell of the brussel sprouts —I bet you could make brussel sprout chips for her and she might like them- if you already do not. Just sayin.:) Have a positive and eventful day you!
She just gets first dibs on the chips when I roast them, then everyone is happy. 🙂 I saw this tutorial on making your own wooden boards on Edible Perspective if you are crafty like that: http://www.edibleperspective.com/home/2014/8/5/food-photography-tip-of-the-week-19-diy-photography-backgrou.html I can’t imagine doing that–but it would be easier than finding the perfect board, maybe?
I used to be a hater growing up, but that’s because my dad would boil them and serve them to us with red wine vinegar. LOL. Sounds tasty, right? I absolutely adore them now. These are beautiful!
Haha! I think a lot of people have that experience. I guess our parents’ generation was all about boiling them. Bleh!
brussels sprouts are my favoriteeeee. this looks delicious
Thanks Caralyn!
LOL, I love that your son loves brussels sprouts! Nice work, momma! I’m obsessed with brussels in all formats, and this salad is mouth-watering to me! Definitely a winner for every day eating and for a holiday side!
Yeah, I’m pretty sure I just got lucky on that one. He also loves broccoli. Weird kid. 😉
what a tasty and unique way to make brussels sprouts! yum!
Thanks, Rachel!
Making this tomorrow to take to a friend’s Thanksgiving feast. Thanks for the recipe!
You’re welcome! I’m making this tomorrow, too. 🙂