Roasted Brussels in a Pomegranate Reduction
Hello & Happy Wednesday!!
If there is one thing I get excited about when it comes to holiday dinners, it’s actually the sides! As I’ve gotten older and more into food, I simply love exploring different flavors and find myself gravitating more towards various sides than a full entree as I just get bored lol.
Needless to say, I love to have fun with classic side dishes!
Brussels sprouts were one of the first veggies that I became completely enamored with. I could have them on any day, at any time! Sadly, I didn’t explore them in all their glory until I was about 24 and I was a raw vegan at that time. What I love about brussels is that they pair perfectly with both savory and sweet, are filling, nutrients dense, can be roasted or shaved, and are a staple on every holiday menu! (or if you’re me, every menu lol)
What’s great about this recipe, is everything! It takes my typical balsamic reduction brussels and puts a festive holiday spin on it with pomegranate while also adding a savory component with the shiitake bacon and pistachios! It’s easy, has minimal ingredients, color, a sweet component, a savory component, texture, and is just an all around game changer.
If you’re looking to mix up your brussels routine this holiday, you have to try my recipe for vegan Roasted Brussels in a pomegranate reduction with shiitake bacon and pistachios!
When creating the perfect side dishes for gatherings I love to make all concepts approachable. If I don’t have time to whip up my own, I opt for accessible options and increase the nutrient density. The Fresh Market is one of my favorite markets that offer not only gorgeous produce, but, ready made options that will be crowd pleasers! The Fresh Market is committed to being your one-stop shop for holiday entertaining. Visit your neighborhood store for gorgeous gifts, stand-out sides, inspiring ingredients and more.
Review their Christmas menu here
Click here to find a store near you
The Fresh Market is a specialty grocer known for providing a curated product selection of specialty foods with exceptional quality and the finest ingredients. The Fresh Market’s meal solutions deliver a thoughtful and innovative range of options for any dining occasion or cooking ability, while helping guests discover new flavors.
From butternut squash to pasta salad, they offer a myriad of options that will work!
One of my personal favorites is the pasta salad! It comes with pine nuts, notes of lemon, basil, and grape tomatoes. I simply throw in some kale and tofu feta to add more flavor and give it a nutrient boost! Looking for something else?! They have endless options!
Why this recipe rocks:
A modern spin on a classic dish
Pomegranates add a pop of color
Eat Drink Shrink
Yields 4 cups
15 minPrep Time
40 minCook Time
55 minTotal Time
- 25 brussles
- 1 tbs olive oil
- 1 tbs corn starch
- 1/2 cup pomegranate juice
- 2/3 cup pistachios
- 2/3 cup pomegranate seeds
- 1 cup shiitakes (sliced)
- 2 tbsp liquid mains
- 1 tsp liquid smoke
- 1 tsp worcestershire (vegan)
- 1 tbs maple syrup
- 1/2 tsp red pepper flakes
- 1/4 tsp black pepper
- Shiitake bacon: Preheat oven to 250 degrees. In a large bowl combine the shiitakes with all of the ingredients. Spread the mushrooms on the pan and bake for 45 minutes until crispy.
- Position the baking rack in the middle of the oven and heat the oven to 425[dg]F. In a large bowl, toss the brussels sprouts with oil and a few pinches of salt. Spread the brussels sprouts over a shallow baking pan and roast for about 30 to 35 minutes, or until the sprouts are lightly browned and crispy.
- While the brussels sprouts are roasting, in a small saucepan combine the pomegranate juice with the corn starch until fully dissolved (and optional sugar) and set over medium heat stirring constantly. Once it becomes thick, remove from heat and toss the roasted brussels in the sauce. Top with the baked shiitake bacon, and garnish with pomegranate seeds and pistachios.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.