Harvest Brussels Sprouts
I created this recipe for God’s Love We Deliver 2024 Holiday Catalogue which features their Burlap and Barrel spice blend, Smoke and Garlic. God's Love We Deliver is a NYC organization that cooks and home-delivers nutritious, medically tailored meals for people too sick to shop or cook for themselves. To purchase their spice blends and learn more about GLWD, see below.
I first volunteered at God’s Love We Deliver in 1991.
Back then it was a small kitchen that fit probably 10 people. Now it has grown exponentially, but the mission is still the same – food heals and food nurtures. This festive side dish is hearty, healthy, full of flavor and vegetarian (and super easy to make, too)—a dish of comfort that will nurture everyone around your holiday table.
Serves 4
INGREDIENTS
½ cup dried cherries
¾ cup apple cider
2 pounds brussels sprouts, trimmed and halved if large
2 tablespoons olive oil
1 tablespoon Burlap and Barrel Smoke & Garlic blend (see note)
1 teaspoon kosher salt
½ teaspoon pepper
¼ cup chopped flat leaf parsley, plus more leaves for garnish
¼ cups roughly chopped toasted walnuts
2 teaspoons orange zest
2 tablespoons pomegranate seeds
Flaky sea salt, for finishing
METHOD
In a small bowl, combine apple cider and dried cherries and soak for 2 hours on the counter or up to 24 hours in the fridge in a tightly sealed container.
Preheat oven to 500°F.
Add brussels sprouts to a parchment lined sheet pan. Toss with olive oil, Burlap & Barrel Smoke & Garlic Blend, salt and pepper. Spread into an even single layer and roast for 16-18 minutes, until sprouts are tender, browned and slightly charred.
Drain cherries and add to brussels sprouts, along with chopped parsley, walnuts and orange zest. Mix to combine.
Garnish with flat leaf parsley and pomegranate seeds. Finish with flaky sea salt and serve.
Note: If you don’t have Smoke and Garlic Blend, combine ½ teaspoon smoked paprika, ½ teaspoon garlic powder and ½ teaspoon turmeric in a small bowl.
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