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Made this as a side dish to go with prime rib. It was perfect-my guests LOVED it. The glaze was thick and delicious. Definitely a make again recipe.
Made this for the first time, this past Thanksgiving. It is PERFECT for a holiday dinner. Everyone who likes Brussels sprouts, loved it!
Will this still be tasty cold?
Hi, Meghan! The sprouts would become softer and lose their crisp edges if served cold. They might also absorb more of the glaze after sitting, though you could just toss them with a little extra. But all in all, I think they’d still be pretty good served cold or room temperature. Different, but good! If you try it, let us know what you think!
I brought these to Thanksgiving this year, and they were a hit! Thanks so much!
I used the juice from the pomegranate- roll on counter before cutting and cut into a strainer with a bowl below. Cheaper as you can use the juice and the seeds!
This looks absolutely amazing. I’ll definitely try this next week!
This is such a festive dish! I have a real shortcut for you. Rather than reduce fresh pomegranate juice, just use a few spoons of pemegranate molasses. You can find it on- line or in markets that sell Persian products. I’ve also seen it in Whole Foods. It’s simply pomegranate juice that has been reduced until it is almost as thick as honey. It’s sweet and tart and has all sorts of fun uses in the kitchen. Bon appetite !
Thanks for this tip. I was just t thinking of using honey instead of the sugar. Now I will check out pomegranate molasses.