Pomegranates grow freely here in Albania and we are certainly loving this! Being used to pomegranates being a super expensive treat that we only get once in a while, having enough to experiment with is a huge treat! Not to mention, watching how much my daughter loves to eat them, fist fulls at a time.
First, I have now learned how to get the seeds out in a timely and less messy fashion.
I also have tried a few recipes. Here are “win” and my “fail” as it came to pomogrante recipes.
- 7cups Brussels sprouts, sliced in half and any discolored leaves removed
- Olive oil to toss
- 2tablespoons maple syrup
- 1teaspoon balsamic vinegar
- 1/2teaspoon kosher salt
- 3/4cups pomegranate seeds, about half a large pomegranate
- Preheat the oven to 375 degrees. In a mixing bowl, toss the Brussels sprouts with a few drizzles of olive oil. Spread the sprouts in a single layer on a rimmed baking sheet, cut sides down. Roast for 20 minutes, or until the sprouts are tender and deep golden brown on their cut sides and showing some crispy edges.
- In a small bowl, whisk the maple syrup, vinegar and salt together. Remove the baking pan from the oven. Drizzle the syrup mixture over and use a spatula to lift the sprouts and gently toss to coat. Spread evenly again.
- Return the baking pan to the oven and roast for another 5 minutes. Combine the Brussels sprouts with the pomegranate seeds in a serving bowl and enjoy.
**Note: I love Brussels Sprouts to begin with. Also, I used frozen sprouts because that is what I had on hand. It worked although I am sure would have been better with fresh. I think my proportions were off and I had too many pomegranate seeds— but I liked it that way!
Fail: Roasted Pomegranate from Williams and Sonoma Appetizers cookbook
Roast a pomegranate in a preheated 400°F or 200°C oven until cooked through, 20 to 25 minutes. Split in half and drizzle with lemon juice, extra-virgin olive oil, and honey. Sprinkle with salt and minced fresh mint.
**Note: The first few bites were actually quite good. The mix of sweet, salty, and sour. However, it grew old and I can’t imagine finishing one or having it often.