In her new cookbook, “Friendsgiving: Celebrate Your Family of Friends” (William Morrow, $17), food blogger Alexandra Shytsman organizes the holiday spread by theme. The book provides 25 recipes, plus menus and inspiration for dinners of all types, from a Southern Thanksgiving to a Latin-inspired feast.
Her traditional, turkey-centric menu calls for these extra-roasted Brussels sprouts, which get a little holiday color from pomegranate arils and richness from feta cheese. Count us in.
Charred Balsamic Brussels Sprouts with Feta and Pomegranate Seeds
Serves 6 to 8
Ingredients:
2 pounds Brussels sprouts, trimmed
¼ cup extra-virgin olive oil
½ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
2 tablespoons balsamic vinegar
4 ounces feta cheese, crumbled
¼ cup pomegranate seeds
Directions:
Heat the oven to 425 degrees.
Halve the smaller Brussels sprouts lengthwise and quarter the bigger ones. Toss with the oil, salt, and pepper to coat evenly. Divide between 2 baking sheets, spreading the Brussels sprouts into an even layer. Roast until crispy and dark brown, 15 to 20 minutes, tossing once halfway through cooking.
Transfer the Brussels sprouts to a large serving bowl and lightly toss with the balsamic vinegar. Top with the feta and pomegranate seeds. Serve immediately.
— From Alexandra Shytsman’s “Friendsgiving: Celebrate Your Family of Friends” (William Morrow; $17)
