Pumpkin & Pomegranate

I had a wonderful photo of my Brussels sprouts on Thanksgiving, but unfortunately I accidentally deleted it while I was transferring photos from my camera to my computer. So Sad! So I had to make do with a photo of my Thanksgiving plate (sorry that it is a repeat!). I never liked Brussels sprouts until my father served them roasted. Immediately I became a HUGE fan! I made a dish of roasted Brussels sprouts, butternut squash cubes, cranberries, and balsamic vinegar many many times last fall, and the roasted Brussels sprouts have just become a stable in my Fall and Winter kitchen. Unfortunately Matt isn’t a fan of the Brussels sprout. He was a trooper though and did eat a serving, but they are still not his favorite veggie. Oh well, more for me! I love these so much I bought another bag full of them today. I will be making this dish again on Thursday so hopefully I will have a better photo of their golden goodness by then!

Roasted Brussels Sprouts

Ingredients:

• 1 Lb. Brussels sprouts (or More)
• 1 Bulb Garlic (or more), peeled
• 2 Shallots (or More), sliced
• Extra Virgin Olive Oil
• Sea Salt

Method:

1. Preheat oven to 435° F.
2. Clean the Brussels sprouts by washing, trimming off the bottom, and removing a few of the outer leaves.
3. In a boiling pot of water, blanch the Brussels sprouts for 2-3 minutes and then immediately plunge them into ice cold water to stop them from cooking.
4. Slice the Brussels sprouts in half and toss with shallots, garlic cloves, and olive oil.
5. Spread onto a baking sheet and roast for about 20-30 minutes or until the Brussels sprouts are caramelized. You can leave the garlic in a bit longer for even more caramelization.*
6. Sprinkle with Sea Salt and serve.

*I personally prefer my garlic to be really sticky and brown, like garlic candy.