with a thick Maple Balsamic Glaze:
I can’t believe it’s already mid-December! Where does the time go? I’m so glad it’s finally starting to get a little chillier here in Colorado, it helps me get in the spirit of the season, though some more snow would definitely help (plus it would make snowboarding a whole lot more fun)! Another major factor that helps me get into the mood for Christmas and New Years is…yep….you know it’s coming….food! And these Pomegranate Hazelnut Shredded Brussels Sprouts with a dreamy Maple Balsamic Glaze pack a whole lot of seasonal flavors into one super satiating dish.
Brussels Sprouts are one of those lovely seasonal vegetables that should totally be taken advantage of while the gettin’ is good. They have a very unfortunate connotation as the “yucky green vegetable” that kids in movies always complain about. If they’re not cooked properly, I can see why that chubby-cheeked-little-guy would hate them. BUT, when you avoid the mush-factor they are sooooo savory and delicious. I shredded these Brussels sprouts and roasted them, then topped the bowl off with crunchy toasted hazelnuts, pomegranate seeds, and a super easy Maple Balsamic Glaze to make one really delicious and filling warm salad that is perfect for your upcoming holiday feast.
Why You Should Eat My Pomegranate Hazelnut Shredded Brussels Sprouts
Where to start! We’ve got a whole lot of layers of nourishment making this colorful salad a super-good-for-you, go-to seasonal dish. Let’s start with the Brussels sprouts since they’re kind of the star. As a member of the Brassica family (related to broccoli, kale, cauliflower) they are an excellent source of folate, Vitamin C, and anti-carcinogenic compounds, while also being high in fiber so you get really full from a small portion.
Then we’ve got the toasted hazelnuts. First of all, YUM! The flavor of these just totally multiplies with a quick pop in the oven. Hazelnuts supply your body with nourishing vitamin E to support beautiful hair, skin, and nails, as well as B vitamins to support all those important metabolic processes we rely on to turn our food into energy.
Pomegranate seeds are kind of a new obsession for me. They just look like such pretty little jewels scattered on top of a dish, and in this particular case, they add a nice touch of holiday color. Pomegranate seeds also have a tart, sweet taste and are packed with some seriousssss antioxidants, plus they’ve been found to benefit blood pressure and cognition AND they have antitumor properties. An all-around superfood and a fun choice for a little pop of sweetness and color.
How You Can Make My Pomegranate Hazelnut Shredded Brussels Sprouts
We’ll start out by toasting the hazelnuts. Preheat the oven to 350°F and pour your hazelnuts onto a lined baking sheet. Bake them for 10-15 minutes until lightly browned and fragrant (they smell really good). When you remove them from the oven, you’ll notice some of the skins are kinda blistered looking and coming off the nuts, this is normal. What you’ll wanna do is grab a clean dish towel, run it under some water and wring it out so it’s just damp but not sopping wet. Then simply roll your freshly toasted hazelnuts in the towel (it helps to do this on the baking sheet) and those extra skins will come off. Don’t worry about the ones that stay on!
While your nuts are toasting get started on the Maple Balsamic Glaze—it just sounds good, doesn’t it? Simply pour your maple syrup and balsamic vinegar in a small saucepan over medium-high heat and stir well, it should begin boiling. Then you can lower to a simmer and continue stirring for about 20 minutes. It should really reduce down and become thick enough to coat the back of a spoon. It will continue to thicken as it cools, so keep that in mind. Just remove from heat and stir every few minutes while the glaze is cooling, then pour it into a jar.
Let’s move on to another important piece of our Pomegranate Hazelnut Shredded Brussels Sprouts—you gotta shred your sprouts! I use the wide, flat shredder attachment on my food processor. Just make sure your sprouts are super dry before shredding and roasting so they don’t get too soft.
I highly recommend my Cuisinart 14-Cup Food Processor; I’ve had this for 6 years and it’s a total workhorse, it’s held up to a lot of use (and accidental abuse!) in my kitchen.
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When your hazelnuts are done toasting, increase your oven to 425°F. Spread your shredded Brussels sprouts evenly over two baking sheets, drizzle with avocado oil (2 tsp. on each tray), then sprinkle with the sea salt and pepper and toss it all together. Bake them for 10 minutes and then at the end broil for 2-3 minutes on LOW. High will destroy them so be careful! I took turns putting each tray on the top rack for the broil, so that they each got that intense, focused heat. When you pull them out you’ll see the Brussels sprouts along the edges of the pan are slightly browned, this is perfect. Let these cool for a few minutes before moving on.
Now, it’s time to mix it all together to create this beautiful bowl of Pomegranate Hazelnut Shredded Brussels Sprouts with Maple Balsamic Glaze. YAY! Grab a medium-sized bowl, add in your Brussels sprouts, half the hazelnuts, half the pomegranate seeds, and a tablespoon or two of the glaze, then gently toss together. Add the other half of the nuts and seeds on top, along with a generous, swirly drizzle of the glaze to your preference. Add some fresh cracked pepper and you’re ready to serve!
Looking for some suggestions to pair this Pomegranate Hazelnut Shredded Brussels Sprouts recipe with? Try my 3-Ingredient Creamy Butternut Squash, Easy Lemon Wild Salmon, and Paleo Chocolate Maple Pecan Tarts!
Pomegranate Hazelnut Shredded Brussels Sprouts with Maple Balsamic Glaze
Yield 4-6 servings
This sweet and savory dish is sure to become a new holiday favorite. It calls for just a few simple ingredients and has so many delicious seasonal flavors, not to mention it's really pretty!
- 1 cup raw hazelnuts
- 1 cup balsamic vinegar
- 1/4 cup maple syrup
- 2 lbs. Brussels sprouts, ends trimmed, washed and very dry
- 4 teaspoons avocado oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 cup pomegranate seeds
- fresh cracked black pepper
- Preheat your oven to 350F.
- Pour your hazelnuts onto a baking sheet and bake for 12-15 minutes, until browned and fragrant.
- When you remove the hazelnuts from the oven, put them into a damp dish towel and roll around to remove loose skins. Transfer to a small bowl.
- Turn oven up to 425F.
- Pour balsamic vinegar and maple syrup into a small saucepan and put on medium-high heat. Bring to a boil while continuously stirring, then turn heat down to low. Continue stirring and allow to reduce for 20 minutes or so. The liquids should thicken into a glaze, thick enough to coat the back of a spoon. This will also continue to thicken as it cools.
- Shred Brussels sprouts in a food processor, using the flat attachment (not the cheese grater-like one). Spread them evenly over two baking sheets, divide avocado oil, salt, and pepper among the two pans and toss together. Roast in the oven for 10 minutes.
- Remove the bottom tray of sprouts from the oven, then turn the oven to a low broil. Broil for 2-3 minutes until the sprouts around the edges of the pan are slightly browned. Repeat with the other tray.
- Allow sprouts to cool slightly. Then pour into a medium-sized bowl, add half the hazelnuts and pomegranate seeds, a couple tablespoons of the glaze, and toss together.
- Top with the additional hazelnuts and pomegranate seeds and several more spoonfuls of the Maple Balsamic Glaze, to your preference.