Monday, January 14, 2008

Brussels Sprouts - Again

While perusing the Mesa Grill Cookbook, I found this simple recipe for Brussels sprouts. Being a fan of the little cabbages, I made them this weekend. It gave me a good excuse to test a new-to-me technique for removing the arils from a pomegranate: Cut pom into halves or quarters. Submerge fruit into a large bowl filled with water. Peel off skin and discard. With your fingers, work arils out of the remaining fibrous substance. The fruit will sink to the bottom and the lightweight membrane will float to the top, easily skimmed and discarded. And no red fingers!

Whaddya know - it worked great!

Roasted Brussels Sprouts with Pomegranate and Walnuts
adapted from Bobby Flay's Mesa Grill Cookbook

1 small container Brussels sprouts, trimmed
Olive oil
Salt and freshly ground pepper
1 tsp butter
1/4 cup pomegranate seeds
2 T toasted walnuts, finely chopped

Preheat oven to 350 degrees F. Slice sprouts, drizzle with olive oil and season with salt and pepper to taste, tossing to coat. Place cut side down on a foil lined baking sheet and roast for 20-25 minutes or until one is easily pierced with the point of a knife. Remove from the oven and toss with the butter, pomegranate seeds and walnuts. Serve immediately.

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