Festive Winter Veggies: Brussels Sprouts with Goat Cheese and Pomegranate Seeds

 

To think two months since the last post was bad--It's now been 3 months! Luckily, finals are finally over--leaving time for friends, family, gift-shopping...and updating the blog! 

Now that winter has settled in, Brussels sprouts and pomegranate seeds are in season. Better yet, both are great sources of fiber, vitamin C, and antioxidants. I'd been craving Brussels sprouts for awhile, so it was only natural to herald the end of finals and the start of winter break with a Christmas-colored dish. Brussels sprouts are easy to prepare and fun to eat. The tart pomegranate seeds and smooth tangy goat cheese balanced the crunchy texture of the mini 'cabbage heads', and the drizzle of aged balsamic vinegar completed the sweet/tangy contrast.

 Brussels Sprouts with Goat Cheese and Pomegranate Seeds--serves 4

 Ingredients:

• 1 lb. Brussels sprouts, cut in half lengthwise
• half head of garlic, peeled and coarsely chopped
• 1 tsp. sesame oil
• salt and ground black pepper 
• 1 Tb. aged balsamic vinegar
• 1/3 cup pomegranate seeds
• 1/3 cup plain goat cheese, crumbled

 Directions:

1.  In a large skillet, heat sesame oil on medium-high heat. Add garlic and sauté until fragrant, about a minute.
2. Add in Brussels sprouts, as well as salt and pepper to taste. Continue sautéing for 7-9 minutes or until done. The Brussels sprouts will have darkened in color and softened slightly.
3. Transfer Brussels sprouts to a bowl or plate. Drizzle aged balsamic evenly over the sprouts.
4. Top with pomegranate seeds and goat cheese.
5. Serve and enjoy! 

*Alternatively, another way to plate this dish would be to arrange it to resemble a holiday wreath; Form a circle with the Brussels sprouts, drizzle the vinegar, and top with pomegranate seeds and goat cheese.