Today’s addition to the vegetarian Thanksgiving feast is the height of sprouty glory: A simple treatment in olive oil, balsamic, and thyme is finished with fresh mint, feta, and bright pomegranate seeds. And on top of it all, pecans roasted with maple syrup, pomegranate molasses, and sea salt.
For reasons unknown to me, I remember certain Brussels sprouts dishes as iconic beacons of culinary experience far more than any other vegetable dish. I remember, in particular, the crispy, soy sauce soaked leaves at Mala on Maui, piqued with tang and mint. I still fantasize about recreating them at home, ceaselessly combining flavor profiles in my head like an endless game of ingredient Tetris.
Whatever the reason may be, the fact remains: A stellar brussels sprout leaves an impression. I hope these will be your new obsession.