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Pomegranate Roasted Brussels Sprouts

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We absolutely love these pomegranate roasted brussels sprouts and if you also happen to be a fan of roasted brussels, you are going to love this recipe.  Roasted brussels sprouts are literally like healthy, salty french fries.  Not going to lie, my husband and kids really do not feel they way that I do about these delicious little gems but literally, that just means more for me and I’m not ashamed of that.  Is it possible to eat too many brussels sprouts?  Well, maybe but that’s simply because of the high fiber content and well, we know what that can mean for some people.  But oh well, I say, just deal with it because they are really that good.  Just how good are brussels sprouts on the nutritional spectrum?  These guys are loaded with vitamin B6, potassium, iron, vitamin K and vitamin C.  Are you convinced yet?  Well, add in the beautiful pomegranate seeds and delicious sweet pomegranate molasses and you are in business.

To begin, clean the brussels sprouts and slice them in half.  Line a baking sheet with parchment paper, place the sprouts in a bowl and toss with olive oil.  Then spread them out on the baking sheet and season with salt and pepper.  Pop them into the oven and roast for  20 minutes until they are a beautiful golden brown color.

When they come out of the oven, try not to eat the whole pan. This part really is a challenge for me.  The crispy, salty leaves are literally heaven!  Transfer them to a bowl and drizzle the pomegranate molasses, add in the pomegranate seeds and top with some beautiful orange zest.  This dish is absolutely beautiful.  It’s perfect for entertaining and would make a great side dish for Thanksgiving.

 

 

Pomegranate Roasted Brussels Sprouts
 
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Serves: 4
Ingredients
  • 2 lbs brussels sprouts
  • 2 Tbsp good quality olive oil
  • kosher salt and cracked pepper
  • 1 Tbsp pomegranite molasses
  • 3 Tbsp fresh pomegranate seeds
  • zest of 1 medium orange
Instructions
  1. Preheat oven to 425 degrees.
  2. Cut ends off of brussels sprouts and cut in half. Remove any brown outer leaves.
  3. Place trimmed brussels sprouts in a bowl and toss with olive oil. Spread evenly over a parchment lined rimmed sheet pan. Season with S&P.
  4. Roast for 20 minutes until golden brown and slightly charred.
  5. Remove from oven, transfer brussels sprouts to a bowl. Toss with pomegranate molasses and fresh pomegranate seeds. Top with fresh orange zest to serve.

Roasted Vegetable Salad with Creamy Horseradish Dressing

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Happy October and holy YUM, I seriously cannot even deal with how much I love this salad.  I happen to know that Courtney is on the same page with this one too.  Between the two of us we throw together a lot of salads on a weekly basis and this roasted vegetable salad is our current obsession.  There is some major flavor going on in this bowl.  The roasted veggies – brussels sprouts, butternut squash and cauliflower are a meal in itself.  The salad really comes alive once you throw in the sweet dried cherries and toasted pecans and top it off with the manchego cheese, well forget about it…you will be in love!  The creamy (healthy) horseradish dressing has a bite to it but brings everything together in the most addictive and satisfying way. RUN, don’t walk to the store to gather up these ingredients so you can have this on your table tonight!

vegssalad

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Roasted Vegetable Salad with Creamy Horseradish Dressing
 
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Serves: 4 as a main dish
Ingredients
For the salad:
  • 2 C butternut squash, peeled and seeded cut into ½ inch cubes
  • 2 C brussels sprouts, trimmed and halved
  • ½ cauliflower head, cut into small florets
  • 2 Tbsp olive oil
  • kosher salt
  • 4 C arugula
  • ⅓ C machego cheese, cut into chunks
  • ½ C toasted pecans
  • ⅓ C dried cherries
For the Creamy Horseradish Dressing:
  • 1 Tbsp prepared horseradish cream
  • ¼ C white wine vinegar
  • 1 clove garlic, chopped
  • 1 Tbsp dijon mustard
  • 1 Tbsp honey
  • ⅓ C good quality olive oil
  • 1 tsp kosher salt
Instructions
For the Salad:
  1. Preheat oven to 425 degrees. Line two roasting pans with parchment paper. Toss butternut squash, brussels sprouts and cauliflower florets in olive oil. Arrange on sheet pans so the vegetables are spread out evenly. Sprinkle with kosher salt. Roast in oven for 30 minutes or until vegetables turn a golden brown around the edges. Remove from oven and let cool.
  2. In a large bowl add arugula, roasted vegetables, manchego , dried cherries and toasted pecans.
For the Creamy Horseradish Dressing:
  1. Using a blender or immersion blender, add all ingredients except for oil and blend. Slowly drizzle in the olive oil.
  2. Drizzle dressing over the salad and toss to coat. You may have additional dressing leftover. Store remaining dressing in airtight container in the refrigerator for up to 1 week.

Braised Pork Loin with Roasted Vegetables

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Healthy comfort food, is there such a thing?? Oh yeah there is…this wine braised pork loin with roasted veggies is where it’s at and checks the comfort food box too.  It’s actually easier than you think, I mean…when you braise and or roast anything, the minimal work is in the prep and then once your dish is on the stove or in the oven, you can sit back and relax.  Do your nails, read a book, clean out the closets (that’s not relaxing but you get my point)…time is on your side.  Not to mention, your house will smell amazing!!  It’s actually been cold in the desert!  I know, I know, we desert people don’t know what cold is but for us, temps dropping into the 30’s is like Freezing!!  That really IS cold!!  I’m not going to lie, it’s actually a nice change, so with that said, I’m going to light a fire now, pour a nice glass of wine and wait for this delicious braised pork loin and roasted veggies to do their thing!  Yum.
porkcourt

Stephanie Heymann Photography

After you remove the pork to let it rest, you can get going on that amazing sauce to pour over the top.  Thinly slice the roasted pork and plate with the beautiful roasted veggies.

pork

Stephanie Heymann Photography

Braised Pork Loin with Roasted Vegetables
 
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Serves: 6
Ingredients
  • 1 boneless pork loin, about 2 pounds, trimmed
  • 1½ teaspoons coarse salt
  • 1 tablespoon fresh sage - chopped
  • 1 tablespoon fresh rosemary - chopped
  • 1 tablespoon fresh thyme - chopped
  • ¼ cup diced yellow onion
  • ½ teaspoon freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 1¼ cups dry white wine, such as Sauvigon Blanc
  • 3 large carrots (we prefer organic, tri colored carrots) - cut into long 2 inch pieces
  • 8 tri colored potatoes - halved
  • 1 pound brussel sprouts (rinsed, trimmed and ends cut off)
Instructions
For the Pork Loin:
  1. Combine salt, pepper, sage, rosemary and thyme and coat pork with spice mixture. Heat a large dutch oven over medium, once heated add olive oil Add pork and sear until golden, use tongs to turn and sear on all sides. About 2 minutes per side. Remove pork from pan and set aside on plate
  2. Add diced onion and saute for 1-2 minutes.Add wine and deglaze the pan, scraping up the bits
  3. Turn up heat to boil and allow wine to cook down, about 10 minutes then lower heat to simmer. Return pork to pan and cover, simmer for about 1½ hours or until internal temperature reaches 145°.
  4. *Start on vegetables after pork has been in oven for roughly 30 minutes.
  5. Remove pork from pan and allow to rest on cutting board for 10 minutes
  6. While pork is resting, turn heat up to a boil and reduce the juices and wine sauce for about 5 minutes. You may thicken sauce using a whisk and a sprinkle of corn starch or flour if needed.
  7. Turn off heat and add in a tablespoon of butter.
  8. Season sauce with salt and pepper if needed
For the Roasted Vegetables:
  1. Preheat oven to 400°
  2. In a large bowl, toss the carrots, potatoes and brussel sprouts in olive oil and season with salt and pepper
  3. Spread vegetables evenly on a large baking sheet, place on middle rack in oven and bake for 35-40 minutes.