Brussels Sprouts With Pomegranate and Pecans

By Bobby Flay

There may be no hotter, trendier ingredient of the last year or so than the pomegranate. My first introduction to this rusty red-skinned fruit filled with ruby-like seeds was during grammar school. As kids in New York City we all ate them from time to time, but we didn't refer to them as pomegranates - we called them "Chinese apples." Why? Not sure, but to us that's what they were.

Today, the pomegranate is taking center stage in kitchens everywhere, at home and in the finest restaurants.

On my menus, I pair them with tangerines with duck or quail, drop some seeds on top of a pumpkin soup for a gorgeous garnish, scatter them with finely chopped gala apples, and dress it all in a pomegranate dressing.

But since it's just about Thanksgiving let me lend you a hand with an ingredient that always seems to need some help, the Brussels sprout. And why not utilize our hero fruit of the day? The illustrious pomegranate to the rescue! I love this dish, 'cause it's unexpected, and it turns even the most militant Brussels sprout haters into fans.

Brussels Sprouts With Pomegranate and Pecans
Serves: 4

1 lb Brussels sprouts, trimmed and cut in half lengthwise
2 tablespoons canola oil
Salt and freshly ground black pepper
2 tablespoons pomegranate molasses
4 tablespoons cold unsalted butter
Seeds from 2 pomegranates
¼ cup coarsely chopped toasted pecans

1. Preheat oven to 375º F.

2. Bring salted water to a boil, add halved sprouts and cook for 5 minutes. Drain the blanched Brussels sprouts, then rinse and pat dry.

3. Place Brussels sprouts on a large baking sheet, toss with oil and season with salt and pepper. Roast in the oven until lightly golden brown and completely cooked through, about 10 - 15 minutes.

2. Transfer sprouts to a large bowl, add the butter and stir until melted. Stir in the pomegranates seeds, pecans and pomegranate molasses and toss to combine. If desired, season to taste with additional salt and pepper.