Roasted Brussels Sprouts with Leeks, Orange, Pomegranates and Pecans
5 colorSTHE WHY BEHIND THIS RECIPE
This recipe was originally featured in a 2024 Holiday Menu collaboration with my dear friend and professional retreat chef Ali Rose. The full PDF Holiday menu can be found here.
Brussels sprouts and pomegranate seeds just feel festive to me - but then the addition of the toasted pecans, orange zest and juice, and balsamic really zhuzhes (is the plural of zhuzh a word?) this dish up a notch. Just one cup of raw brussels sprouts offers over 3 grams of fiber and about 3 grams of protein so they are a great addition to a holiday table. This is a simple but colorful and delicious recipe that will have guests asking “hey, what did you do to the brussels sprouts?!”
Yields: 6 servings
Total time: 45 minutes
WHAT YOU NEED
TOOLS
Large sheet pan (stainless steel or non-toxic non-stick)
Small cast iron for toasting nuts
INGREDIENTS
2 lbs brussels sprouts, washed and halved lengthwise (about 6-8 cups)
1 leek, white part only, cut into thin half moons (slice in half lengthwise, then cut crosswise)
2 tbsp butter or olive oil
1 orange
3 tbsp balsamic vinegar
1 tbsp maple syrup
1 cup toasted pecans
1 cup pomegranate seeds (approximately, add more or less pending your preference)
HOW TO DO IT
Preheat the oven to 400° F. Place the halved brussels sprouts onto the sheet pan and drizzle the olive oil over them. Lightly season with salt and toss together. Make sure that the brussels sprouts are in a single layer and not on top of each other!
Bake for 20 to 25 minutes, until golden brown and crispy, tossing halfway through baking to make sure all sides are browned.
In a large saute pan, heat 2 tbsp butter or olive over medium heat. When shimmering, add the leeks. Sauté for about 5 minutes, stirring frequently, until they’re translucent and starting to caramelize.
Add the brussels sprouts to the pan and stir to combine.
Zest the orange over the pan, and then juice the orange into the pan. Add in the balsamic and maple syrup. Toss to coat all of the brussels sprouts.
Remove from the heat, and toss in the toasted pecans and pomegranate arils. Sprinkle it with maldon flakey salt and serve.
SWAPS, TIPS & TRICKS
Prep brussels in advance: If you want, you can cook your brussels earlier in the day or the day before, and then just reheat them when you add them to the pans with the leeks when you finish the dish. This is a perfect dish to prepare so you can save time the day of!
Balsamic glaze: If you have a balsamic glaze on hand, you can drizzle that over the top right before serving.
Pomegranate seeds: Swap for persimmons if you don’t have pomegranate seeds — cranberries are also another good fruity addition!
Nutritional Info
Per serving, makes about 6 servings
Calories: 224
Carbohydrates 22g:
Fiber: 8g
Net carbs: 14g
Protein: 6g
Fat: 14g
Sodium: 34mg
Sugar: 9g
