A Thanksgiving Delight
This year, spruce up your feast with Marinated Brussels Sprouts, Pomegranate Seeds and Walnuts. Trim 4 cups of Brussels sprouts by cutting an X in the stalk end and removing the bitter outer leaves. Drop your sprouts into boiling water, add one tablespoon salt, reduce heat, and simmer slowly for 5 minutes. Let cool. Now toast 1 cup coarsely chopped walnuts for 10 minutes in a 350-degree oven. Let cool and set these aside. Combine 4 tablespoons raspberry vinegar, ½ teaspoon salt and freshly ground pepper. Beat rapidly, adding a ½ cup walnut oil in a slow, steady stream. When the sprouts reach room temperature, coat them in the vinaigrette. Add the walnuts. And when ready to serve, sprinkle in your cache of pomegranate seeds for a splash of color and flavor. You’ll love it!