I woke up to find a blanket of snow covering the world yesterday. Although very pretty, I just wasn’t ready for snow in November! Luckily the temperatures are too warm for the snow to last long, and I expect it to have entirely melted in a day or two.
I am not a snow lover, and apart from Christmas, I would be delighted never to see another snowy day this winter. Snow does put you in the holiday mood, however, and had me finalizing my Thanksgiving menu. At the same time, I sat by the fire, watching the snowfall outside.
I take my holiday menu planning very seriously. I usually start the week before writing lists and narrowing down what I plan on serving. When it comes to Thanksgiving, my family expects turkey, so I have no choice there. They also want all the good things that accompany turkeys, such as cranberry sauce, mashed potatoes, gravy, and stuffing.
I do get to choose the other sides, however, and maybe a light appetizer. Dessert, I can also choose myself, although my family would be thrilled with basic old pumpkin pie.
I usually like to add a green vegetable of some type, such as green beans, brazed winter greens, or Brussels sprouts, for a turkey holiday meal. My granddaughter has requested Brussels sprouts this year, so Brussels sprouts it is.
I feel sprouts are an under-appreciated vegetable. There are so many ways to prepare them. They are delicious when properly prepared, and they are very nutritious! Brussels sprouts are high in fiber, vitamins, minerals, and antioxidants, making them a healthy addition to your diet.
This easy recipe uses apple cider reduced until thick to glaze the sprouts giving them a very holiday taste. This is an excellent side dish to any holiday menu. Still, since they are easy to prepare, you can also serve them alongside any weekly meal. To trim Brussels sprouts, cut a small slice off of the stem end, then peel off any old, brown exterior leaves.
- 2 Pounds Brussels Sprouts, Trimmed & Halved
- 4 Tablespoons Olive Oil
- Salt & Pepper To Taste
- 1 1/2 Cups Apple Cider
- 1/2 Cup Pomegranate Arils
- 1/2 Cup Lightly Toasted Walnuts
- Preheat oven to 375 degrees F.
- Line a large baking sheet with aluminum foil.
- Spread the sprouts over the baking sheet, drizzle with the olive oil and season with salt and pepper.
- Toss the sprouts to coat with the oil.
- Roast the sprouts for 15 minutes.
- Stir, to move the sprouts around and continue to roast until lightly browned and tender when pierced with the tip of a sharp knife.
- While the sprouts are roasting, reduce the cider in a pot over medium high heat until thickened and reduced to about 1/4 cup.
- When the sprouts are finished, place in a bowl along with the pomegranate arils and walnuts and pour the cider on top.
- Toss, then serve warm.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 174Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 63mgCarbohydrates: 16gFiber: 4gSugar: 8gProtein: 4g