My Vegetable Blog

This time of year, I hear a lot of people say things like, "Wow, I can't believe it's Thanksgiving already." And while it's true that time seems to pass by more quickly as I get older, Thanksgiving is one holiday that never catches me by surprise. Because by the time it arrives, I've already been thinking about what I'm going to cook for months. Vegetable side dishes are usually my primary obsession. But this year, things are a little different.

This year, I'm not making any side dishes at all. I'm only making one thing – my very first turkey. A smoked beer can turkey with a spice rub and a tangy glaze, cooked on the grill. I'm going to be spending Thanksgiving morning camped out on the deck, tending to my bird, and leaving the side dishes to all the other capable cooks in my family. But while I've been a little preoccupied with thoughts of brines, beer and gravy, I can't just ignore all the great side dish recipes out there.

So this past weekend, I decided to try out a few new side dish recipes, just for me. There were simple roasted sweet potatoes, some sourdough stuffing, but most of all there were Bobby Flay's Brussels Sprouts with Pomegranate and Vanilla Butter. I'm sure you've come across plenty of recipes that promise THIS is the one that will change your mind about Brussels sprouts. I've tried a few of those recipes and most of them are really good. But of all the recipes I've tried, this is the one that feels like it belongs on a holiday table.

The Brussels sprouts are roasted, so you're already off to a good start. Then they're drizzled with pomegranate molasses and roasted some more to create a sticky, tart glaze. (Note: side effects may include a very messy roasting pan and a bit of smoke in the kitchen. If you have a sensitive smoke detector like mine, you might want to open a window, or keep a rolling pin handy.) Next, the sprouts are tossed in butter that you've prepared earlier with the contents of one vanilla bean and chopped pecans. Finally, they're topped off with a sprinkle of citrus zest and fresh pomegranate seeds. 

This dish smells amazing and tastes just as good with an intriguing blend of flavors and textures. Plus, it's really pretty. If you enjoy Brussels sprouts, consider adding this recipe to your holiday table. And if your family won't touch them, well, you can always make them for yourself. 

Have a wonderful Thanksgiving!

Get the recipe: Brussels Sprouts with Pomegranate and Vanilla Butter