Rachael Zarda

Yay, Thanksgiving eve! I’ve been under the weather since Sunday and haven’t felt much like eating, which has been making me nervous for tomorrow’s festivities. Thankfully, this morning I woke up with an appetite feeling like myself again, excited to rush through a half day of work to start this four day weekend off with a bang. And by bang I mean a Costco run to load up on wine and a dinner date with friends at Port Fonda. Heart eye emojissss.

Before you head off to celebrate with your loved ones sans internet, I wanted to share one of my favorite holiday sides. I know, brussels sprouts are historically the most hated vegetable ever. I’ve always been a sprouts lover, but this recipe, you guys! I promise all of you sprouts skeptics will come around after trying these guys. They’re sweet and caramelized and they make the best day-after breakfast warmed up with a runny egg on top.

The trick to the best roasted brussels sprouts is to remove the outer leaves and set them aside for the first portion of oven roasting. That way you don’t have charred individual leaves and undercooked sprout halves.

ROASTED BRUSSELS SPROUTS WITH POMEGRANATES & WALNUTS

Ingredients
2 cups brussels sprouts
1 Tbsp olive oil
1 Tbsp pure maple syrup
2 cloves garlic, minced
Salt and pepper to taste
1/4 cup pomegranate seeds
1/4 cup walnuts

Instructions
Preheat oven to 375 degrees F. Trim the stem ends of the brussels sprouts and slice in half, setting the outer leaves that fall off aside for later. Add brussels sprouts to a large bowl.

In a small bowl, whisk together olive oil, maple syrup, and garlic. Pour over the sprouts and toss to evenly distribute. Pour on a baking sheet and spread out evenly.

Roast in oven for 20 minutes. Remove from oven, add outer leaves to the pan and toss together. Place back into the oven for 5-10 more minutes or until sprouts are slightly crispy and caramelized.

Remove from oven and let cool for a few minutes. Top with pomegranate seeds and walnuts, if desired. Serve hot.