GrabDuck

Beautiful Brussels Sprouts

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tgsquareFirst things first: My new Thanksgiving special will air tonight on Food Network at 8 Eastern/7 Central! I hope you love it. It’s called P-Widdy’s Totally Awesome Turkey Day Special and it’ll be lots of fun.

Okay, that’s not the title. The title is actually Ree’s Totally Tubular Thanksgiving Special!

Okay, that’s not the title. The title is actually Pioneer Woman’s Ultimate Thanksgiving. No, really. It is!

 
DSC_2566And here’s one of the recipes you’ll see if you tune in. (Pssst. It’s a keeper.)

Here’s how to make it!

 
DSC_2519First, dice up a butternut squash! I didn’t take step-by-step photos of this process, but you can look at the process shots on this post from 2014, as it’s exactly what I did here! And please note my nails in that post. Thank you.

 
DSC_2523Next, prep some Brussels sprouts (unless you can buy them already prepped where you live, in which case can I come live with you?)

 
DSC_2524First, slice off the tough end of the sprout.

 
DSC_2525Then slice the sprout in half (from top to bottom, not across.)

 
DSC_2527After that, you have to peel off the outer layer of the sprouts, which is somewhat tedious. But the sprouts will be worth every tear!

 
DSC_2530Keep going until you have the amount you need, and throw away (or compost) all the scraps.

 
DSC_2531You’ll need a red onion, too! It’s pretty and purple (despite its moniker) and makes the dish extra gorgeous. Slice the onion in half, slice off the ends, then peel off the outer skin and pull out the inner core.

 
DSC_2535Slice the halves in half again…

 
DSC_2537Then cut them into sorta small wedges.

Oh! This brings me to something I wanted to tell you: The size of Brussels sprouts can vary widely, so prep the sprouts first, then dice the squash and cut up the onion accordingly. You want everything to be the same general size.

 
DSC_2539Next, pile the sprouts on a rimmed baking sheet…

 
DSC_2541Along with the squash and the onion! Look at those gorgeous colors.

 
DSC_2544Next, drizzle olive oil all over the veggies…

 
DSC_2545Sprinkle them with salt and pepper…

 
DSC_2549Then, just for kicks, sprinkle on some chili powder!

 
DSC_2550It just adds a hint of flavor and a little zip.

 
DSC_2552Use your hands to toss them all around…

 
DSC_2556Then pop the veggies into a 425 degree oven for about 20 to 25 minutes, shaking it once or twice during the process. Watch them, as you want the veggies to be tender but you don’t want the Brussels sprouts to start to turn too yellowish-green.

 
DSC_2561They’re ready!

 
DSC_2566So pile them all on a platter…

 
DSC_2571And then—and this is totally optional!—grab a bottle of pomegranate sauce, otherwise known as pomegranate molasses because of the dark, thick, rich color and consistency! I learned this trick from Bobby Flay many moons ago, when he traveled to the ranch for our Thanksgiving Throwdown, and I’ve been drizzling my sprouts with the stuff ever since!

You can also do a balsamic glaze instead, which gives it a nice bite. Instructions for that glaze are here, or here. Yum!

 
DSC_2572Just drizzle over as much as you want. It’s sweet and a little tangy and highly magical.

 
DSC_2574Both the pomegranate sauce and the balsamic glaze work really well, so you really can’t go wrong.

 
DSC_2577To finish everything off…

 
DSC_2583Sprinkle on some pomegranate seeds at the end. So pretty!

 
DSC_2585This is a masterpiece for your Thanksgiving table. It’ll make everything look gawgeous.

Here’s the handy dandy printable. I can’t believe Thanksgiving is next week!

 

Recipe

Beautiful Brussels Sprouts

Prep Time:
20 Minutes
Difficulty:
Easy
Cook Time:
20 Minutes
Servings:
8 Servings
  • 1-1/2 pound Brussels Sprouts, Trimmed And Halved
  • 1 whole Small Butternut Squash, Peeled And Cubed
  • 1 whole Large Red Onions, Peeled And Cut Into Wedges
  • Olive Oil, For Drizzling
  • Salt And Pepper, to taste
  • 1 teaspoon Chili Powder
  • 1/3 cup Pomegranate Sauce/pomegranate Molasses
  • Pomegranate Seeds
Preheat the oven to 425 degrees.

Place the vegetables on a rimmed sheet pan and drizzle them with olive oil. Sprinkle with salt, pepper and chill powder and toss them together. Roast for 20 to 25 minutes, or until slightly browned. Remove the veggies from the oven and arrange them onto a serving platter.

Drizzle on the pomegranate sauce, then sprinkle on pomegranate seeds. Serve immediately.