You pushed them around on the plate as a child, hoping your mom would think you ate some. Now, Brussels sprouts have made a roaring comeback. People are actually craving them! The mighty sprout fills up Pinterest pages as aficionados share their favorite recipes for nutrient-packed side dishes. Chefs, home cooks, and bloggers alike have taken this humble little cousin of green cabbage and brought it to wonderful new heights.
Gone are the days of steamed sprouts smelling up the kitchen. Meet Brussels sprouts 2.0. Boiling and steaming is out, sautéing and roasting is in. Spending time in a hot skillet or oven transforms them into morsels of vegetal goodness. This version is topped with pancetta and toasty, slivered almonds instead of the more traditional bacon.
We decided to drizzle the finished dish with tangy and slightly exotic pomegranate molasses, which isn’t actually molasses at all, but an intensely sweet and tart syrup made from (you guessed it) pomegranates and sugar. Pick up a bottle at any Middle Eastern market or specialty food store
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