Hey you! I know, I haven’t been here for a moment! And I’m sorry about that. I had lots of works as a food photographer! It’s great and I love to do that! If you’re curious to check my work, go to my pro website Mary Devinat.
For today, I wanted to make something super simple and seasonal for the blog. When I went to Walmart the other day, I saw beautiful Brussels Sprouts and although this vegetable is not very good for most people, I find it an excellent side. If you cook it well, it will be good I promise!
To add a little more taste and freshness, I added pomegranate. This fruit is not very expensive at the moment, its tangy taste and a good accompaniment in a salad or with vegetables. My plus in this dish is the goat cheese. I choose herb goat cheese, very nice. I found it at Trader Joe’s. I love this store, I always find delicious products for an affordable price.
Nice side with Brussels Sprout, simple to make, extra taste with pomegranate and goat cheese.
- 1 lb Brussels Sprouts
- 1/2 pomegranate
- 1/3 cup herb goat cheese
- 2 tbsp canola oil
- Salt and pepper
- Rinse et cut the ends of the Brussels Sprouts and cut in half. Place them in a big saucepan with boiling water. Let it cook 10 minutes. Then, drain and rinse with cold water.
- Take a non-stick pan and add the olive oil. Sauté the Sprouts for 5 to 10 minutes to grilled and caramelized them a bit. When they are cooked and grilled, place on a plate. Add some pomegranate seeds and crumbled goat cheese. Serve!
I think this dish is a great side for Thanksgiving. You can make it warm a bit colder and add some salad with it.