I started eating Brussels sprouts as a kid when my preschool served them boiled for lunch. You’d think that serving unseasoned, boiled Brussels sprouts would be the worst way to expose a child to the vegetable but, surprisingly, I was undeterred.
Brussels sprouts are still one of my favorite fall vegetables, though these days I prefer them roasted instead of boiled.
Here I’ve paired roasted Brussels sprouts with a sweet and tangy pomegranate-balsamic glaze. This makes a great side dish for Thanksgiving or any fall meal.
from RSSMix.com Mix ID 8174097 http://www.simplyrecipes.com/recipes/roasted_brussels_sprouts_with_pomegranate_balsamic_glaze/