This brussels sprouts recipe is perfect for the holiday table. Roasted grapes and a shellacking of caramelized pomegranate balsamic vinegar tame and complement the earthy crucifers. Farro and toasted walnuts add heft and heartiness to this side dish, while nicely providing a satisfying vegetarian option on a meat laden table. If you can’t find pomegranate balsamic vinegar, you can make your own by whisking together 2 tablespoons balsamic vinegar and 2 tablespoons pomegranate molasses.
Pomegranate Roasted Brussels Sprouts and Grapes with Farro
Serves 4 to 6 as a side dish.
1 pound brussels sprouts, halved (or quartered if large)
12 ounces seedless red grapes
2 tablespoons extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup pomegranate balsamic vinegar
1 cup cooked farro
1/4 cup toasted walnuts (optional)
Preheat the oven to 425°F. Toss the brussels sprouts, grapes, oil, salt, and pepper in a large bowl. Spread on a rimmed baking sheet and roast 15 minutes. Remove from the oven and drizzle the pomegranate balsamic vinegar over, stirring to coat. Return to the oven and roast until the sprouts are tender and the grapes have begun to shrivel, about 15 minutes more, stirring once or twice. Transfer to a serving bowl. Add the farro and walnuts and toss to combine. Add more salt and pepper to taste. Serve warm or at room temperature.