Looking for a side dish to complete your Christmas day menu or fancy up a weeknight meal? Look no further than these orange balsamic glazed Brussel sprouts with toasted pecans and pomegranate seeds! Get the recipe below.
Have you thought about your Christmas menu yet? Every year, my mom and I furiously email each other back and forth with recipe ideas for our holiday menu (breakfast and dinner, mind you). Most years, we have our menu nailed down before we even start Christmas shopping! Priorities, right?
Since this week has been all about festive foods, starting with these black bean and spinach enchiladas followed by this holiday sangria, I thought we might as well continue the trend right on into the holidays. Sound like a plan? I don’t know about you, but I can never have too many recipes stored up to use over these next few weeks.
I’ve been dreaming about this recipe for sautéed Brussel sprouts tossed in an orange balsamic glaze with toasted pecans and pomegranates seeds for our Christmas menu for a few weeks now. After making this recipe this week for a test run (just to make sure it tasted as I imagined), I knew I had to share the recipe with you. It is so good I was eating it by the spoonful out of the pan and the best part is, it is so simple to make!
When you think of holiday foods you probably think of rich and decadent dishes that will stuff yourself into a food coma. But not everything has to make you feel like you need to unbutton your pants at the dinner table. When putting together a festive dinner menu, I like to have at least half of the items fall into the “light and healthy, yet still delicious” category.
That said, let’s talk about the nutritional benefits of Brussel sprouts!
Nutrition Spotlight: Brussel Sprouts
Many kids (and some adults) turn up their noses to the mention of Brussel sprouts. I get it. I did too at one time. Until I first roasted them and my life was changed forever. I’m so glad I gave these green gems a chance because they are packed with nutrients!
Did you know that Brussel sprouts have a surprisingly high amount of protein and meet your daily needs for vitamin C and K in just one serving? Let’s take a closer look at the nutritional breakdown:
- One cup of raw Brussel sprouts contains 3 grams of protein
- In the same serving, you will also get 195% of your daily recommended amount of vitamin K (improves bone health) and 125% of vitamin C (maintains healthy vision and can have antiaging effects).
Now that I’ve convinced you of why you should eat Brussels sprouts, let’s talk about how to make them so that even the most skeptical might actually try them (and like them!).
Orange Balsamic Glazed Brussel Sprouts
First, we are going to sauté the Brussel sprouts. Cut the Brussel sprouts in half (or quarters if they are extra large) and saute in a skillet over medium heat with 2 Tablespoons olive oil. Cook until fork tender, about 10 minutes, stirring frequently to ensure even cooking.
*You could also roast the Brussel sprouts and add them to the glaze. To roast, cut the Brussel sprouts in half and and coat with 2 Tablespoons olive oil, salt and pepper. Bake at 375 degrees for about 20 minutes
Next, let’s make the glaze! If you sautéed the Brussel sprouts, take them out of the pan and add a minced shallot and ½ cup fresh squeeze orange juice. Simmer on medium heat until the orange juice is reduced by half and thickened up. Add 2 Tablespoons balsamic vinegar and mix to combine.
Add back in the Brussel sprouts and toss to coat. Spoon into your serving bowl and toss with 1 cup of toasted, chopped pecans and ½ cup of pomegranate seeds. Garnish with a little orange zest for a pop of color and brightness in flavor!
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- 16 oz. Brussel sprouts
- 2 T. olive oil
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1 small shallot, minced
- 1/2 c. orange juice
- 2 T. balsamic vinegar
- 1 c. pecans, toasted and chopped
- 1/2 c. pomegranate seeds
- Cut the Brussel sprouts in half (or quarters if large).
- Heat a skillet over medium heat and saute Brussel sprouts in 2 T. olive oil until fork tender, about 10 minutes. Sprinkle with salt and pepper and spoon onto a plate.
- In the same skillet, add the shallot and orange juice. Simmer on medium heat until the orange juice is reduced by half and thickened up. Add the balsamic vinegar and stir to combine.
- Add back in the Brussel sprouts and coat with orange balsamic glaze.
- Spoon into a serving bowl and toss with toasted pecans and pomegranate seeds.
- Garnish with a little orange zest for a pop of color and brightness in flavor!
What is on your Christmas breakfast or dinner menu? Share with me in the comment section below!
Don’t forget to linkup with Jill Conyers and I for Fitness Friday! Fitness Friday is a weekly link up where anyone who writes about health and fitness-related topics or is interested in learning more about diet, exercise, nutrition, goal setting (and more) can join in on the fun! You can learn more about Fitness Friday here and link up with your own health-related post below!
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