I'll Change Your Mind About Brussel Sprouts!...... Pomegranate Glazed Brussel Sprouts

I feel bad for brussel sprouts.  They kind of have a bad rep.  Though, in the last few years, they have been become ever so popular on menus throughout Chicago.  I'm not sure why people are often off put by these little guys....well, I actually can.  That is why I limit myself to just 2 or 3.  But, with this recipe, I literally had to put them away before I gorged myself with them.

While these were baking in the oven, I realized that vegan bacon would have been a great addition to this dish.  Next time, I think I will sprinkle some chopped up fakin' bacon on top.  But, don't get me wrong, these are absolutely superb!  An excellent side dish that has great nutritional benefits!


Pomegranate Glazed Brussel Sprouts

 


Because brussel sprouts are a part of the cabbage family, they have that sharp, bitter taste.  This could be off putting for some, which is why I like to make them into a savory dish.  The combination of pomegranate, balsamic and agave nectar is a perfect counterpart!




Ingredients:
brussel sprouts (washed thoroughly)
4 tbsp balsamic vinegar
2 tbsp evoo
2 tbsp raw agave nectar
1/4 yellow onion chopped
1/2 pomegranate

Directions:
Preheat oven 400.  After washing sprouts, discard any dirty leaves on the top layer of the sprout, cut each one in half and toss in baking dish.  Add in vinegar, evoo, agave nectar and chopped onion.  Squeeze the half pomegranate to release juices and then scoop out the seeds and add to baking dish.  Toss all ingredients until mixed.  Bake in oven for 30 minutes, stirring once about half way through.