I love Brussels sprouts!!! I also really love beets and pomegranate so I was over the moon about having all of this in my box. This recipe is kind of like when I was a kid and I created an ensemble that consisted of wearing all of my favorite articles of clothing at the same time. Except this was actually really damn good.
I expected my pomegranate to be ruby red inside but when I popped it open the kernels were a lovely light pink. It was a pleasant surprise to be sure! I juiced the pomegranate and the juice tasted the same so I proceeded with the recipe and saved a few of the beautiful kernels for garnish.
I took photos before I mixed it up and also after. I think it still looks pretty amazing all covered in that red beety inkiness. And the flavor was amazing. The roasted veggies absorbed all that delicious sweet, tart and tangy sauce and added a little something to it in return.
- 1/2 cup of fresh squeezed pomegranate juice, plus 1/4 cup of kernels reserved for garnish
- 1/2 cup of fresh squeezed orange juice
- 1 lb of Brussels sprouts
- 4 small beets
- 1 shallot
- 1 Tablespoons of red wine vinegar
- Scant 1/4 cup of crushed hazelnuts, toasted
- Preheat the oven to 400 degrees F.
- Trim the stem off the Brussels sprouts and peel off any dirty or damaged outer leaves. Cut each sprout in half through the stem. Put them in a bowl.
- Peel and quarter the shallot, cutting it lengthwise through the root end. Toss it in the bowl with the sprouts.
- Pour about 2 Tablespoons of olive oil over the sprouts and shallot and sprinkle with a generous pinch of salt. Stir to combine and coat all the veggies and then pour out onto a baking sheet.
- Wash the beets and trim the stems. Put them in a tin foil envelope and then place them on the baking sheet as well.
- Roast all of the veggies for 20-30 minutes. Pull the sprouts and shallot out of the oven but you will probably need to leave the beets in there for a bit longer because they take longer to cook.
- In a small sauce pan, heat orange juice and vinegar over medium high heat and reduce to 1/4 cup and set aside. Add a large pinch of salt and then taste sauce. Adjust salt accordingly.
- Once beets are done roasting, let them rest until they are cool enough to handle. Then take them out of the foil envelope and remove skin. Cut into 1/2 inch wedges.
- Arrange sprouts and shallots in a bow and then place beets on top. Drizzle the sauce over the veggies and then sprinkle the hazelnuts and pomegranate seeds over top. Enjoy!