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.
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!