My addiction to Brussel Sprouts has reached epic proportions. I can’t seem to get enough of the veggie. As a child, it wasn’t even fair for me to say I didn’t like them because I had honestly never tried them.
In fact, it took fellow food bloggers raving about them and some local pastured pork bacon to convince me I needed to try them as an adult. Now, I could have them every week without complaint and I’ve been fixing them almost that often throughout the holiday season.
Even though I love the tiny cabbages, I’ve fallen into a bit of a rut regarding preparation. Bacon and freshly grated parmesan cheese is the standard. I decided it was finally time to break out of the rut when I saw Bobby Flay’s Roasted Brussels Sprouts with Pomegranates and Vanilla-Pecan Butter on the Thanksgiving Throwdown episode. I was intrigued by the sweet, salty and nutty combination.
Back in the summer I received some POM Wonderful juice and never found the time to post about it, so I used POM to make my pomegranate molasses. I looked up a few recipes, but just ended up combining a small bottle of the juice with 2 tsp of sugar. I cooked it down until it was thick and syrupy.
I also used pure vanilla instead of vanilla bean. I realize this is likely a culinary sin, but I’m not ready to break the bank on vanilla bean just yet. I find cooking with quality ingredients on a budget is all about priorities and vanilla bean just hasn’t hit my list yet.
The recipe was really quick and easy and would be even more so if you already had the molasses made up. It was one of the most interesting flavor combinations I’ve had in a while. Tart, rich, savory, sweet, nutty, crunchy – you really can’t use one term to describe it all and with me around there were no leftovers!
You can find the recipe for Bobby Flay’s Brussels Sprouts on the Food Network website. Let me know if you give it a try. This may be one I keep in the books for every holiday season!
This is my last post of 2010! It was a fabulous year and I’m so ready to see what 2011 has in store. Thank you to each and every one of you who read my blog. I appreciate each view and comment I receive. It makes this exciting hobby so much fun! Happy New Year!
Disclaimer: POM Wonderful sent me juice free of charge. I was under no obligation to blog about it and received no compensation for doing so.
I’m with you on the brussels sprouts! Yum! Happy New Year
A very Happy new year to you n ur family , loved going thru ur wonderful blog !!!
– Smita
http://www.littlefoodjunction.blogspot.com
(fun foods for little eaters
Lovely to see the Year changing over with a wonderful dish of brussels sprouts! Happy New Year!
I feel exactly the same about brussels sprouts! Thanks for the recipe connection.
These look great. I only recently discovered that I like brussels. Happy New Year!
Mmm I adore Brussels sprouts and I have been DYING to try this since the show first aired! So glad to hear that you liked it…another reason for me to give it a go SOON.
happy new year Lori!
kat – They will continue to be part of 2011!
Smita – Thank you!
Joy – It was great! Happy NY!
Jessica – I’m glad so many people are fans. I’ll have to have you all over to eat them because my family turns their noses up. 🙂
Melinda – They are new to me too. I should have tried them much sooner.
Joanne – Definitely give them a try. It’s a very interesting flavor combo, but so good!
I would hardly considering using pure vanilla over vanilla bean a culinary sin. Now, had you use artificial vanilla extract, that would be a bit different. Either way, it sounds like a different take on brussel sprouts.
I haven’t jumped on the brussels sprouts wagon yet but this could be the recipe that provides the final push. Love the pecans in it!