For Quilt Therapy's 2012 holiday pot luck lunch, I found many variations of Bobbie Flay's recipe for Brussel Sprouts with pomegranates. Here's my rift.
Roasted Brussel Sprouts with Pomegranates
3 pounds Brussel sprouts, washed, trimmed and quartered
2 tablespoons extra virgin olive oil
Kosher salt and freshly ground pepper (1/2 teaspoon each or to taste)
1/2 cup coarsely chopped walnuts
Arils from 2 large pomegranates (about 4 cups)
Zest from 1 lime, 1 lemon and 1 orange
Toss Brussel sprouts with oil, salt and pepper. Microwave until al dente. Spread on two large baking sheets and roast at 375 degrees F until brown, about 20 minutes. Spread walnuts in a small pan and roast in oven concurrently.
Transfer Brussel sprouts to a large bowl. (To transport dish, cover bowl, combine pomegranate and zests in another container; keep nuts separate.)
Reheat Brussel sprouts, if desired, before adding pomegranates, zests and walnuts. Toss to serve.
Good any way - hot, warm or cold.
Makes 10 to 12 servings.