Brussel sprouts get a pretty holiday burst of brightness with seasonal pomegranates. The key is to slice them thin and cook quickly on high heat. Click this link: to read more about Brussel sprouts.
Tart pomegranate seeds and crunchy hazelnuts add a brightness and texture to this farro salad, starring Brussels sprouts. This is a perfect side dish for lunch or dinner that can be made ahead of time.
- 2 tablespoons pomegranate molasses
- 2 tablespoons canola oil
- 1 tablespoon water
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 cup farro
- Kosher salt
- 1 lb Brussels sprouts
- Extra virgin olive oil
- Ground black pepper
- 1 cup pomegranate seeds, about 1/2 large pomegranate
- 1/2 cup chopped hazelnuts
- Preheat the oven to 450 degrees.
- Combine the vinaigrette ingredients in a small bowl and whisk to combine and set aside.
- Bring a small pot of water to boil and add 1 teaspoon salt. Cook the farro for 20 minutes. Drain and set aside when finished
- While the farro cooks prep the sprouts: Trip the end and cut in half keeping the root intact. Lay the flat side down and with a very sharp knife slice the sprout 1/8" or thinner. Discard the root. (See the story link above for a quick video)
- Lay the ribbons on a rimmed sheet tray and toss with a tablespoon or two of olive oil and season with salt and pepper. The key is to use a little oil and not drench the sprouts.
- Cook the sprouts for 5 minutes. Remove and let the tray cool for another 5 minutes. Scrape into a large bowl. Add the drained farro, pomegranate seeds, hazelnuts, 1/4 teaspoon each of salt and pepper and toss to combine.
- Add the vinaigrette and mix well to cover all the ingredients. Taste for seasoning and serve room temperature.
Pomegranate molasses can be found at most specialty markets.