Marinated Brussels Sprouts
Marinated brussels sprouts is one of my all-time favorite entrees. Perfect for fall, this side has also been known to be a real winner around the Thanksgiving dinner table – which believe it or not, is officially less than a month away. To make, 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, and simmer slowly for 5 minutes. Let cool. Now toast 1 cup coarsely chopped walnuts for 10 minutes in a 350-degree oven. While these cool, combine 4 tablespoons raspberry vinegar, ½ teaspoon salt and freshly ground pepper. Beat rapidly, adding ½ cup walnut oil in a slow, steady stream. When the sprouts cool, coat them in the vinaigrette, add walnuts, and when ready to serve, sprinkle on pomegranate seeds for a color splash. You’ll love it!