Pomegranate heaven

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.

Win: Brussels Sprouts with Pomegranate

  • 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
  1. 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.
  2. 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.
  3. 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.



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s