https://www.glwd.org/blog/peter-soms-harvest-brussels-sprouts-recipe-from-the-gods-love-2024-holiday-catalog/

10.27.24
/ Donate

Peter Som’s Harvest Brussels Sprouts: Recipe from the God’s Love 2024 Holiday Catalog

I first volunteered at God’s Love We Deliver in 1991.

Back then it was a small kitchen that fit probably 10 people. Now it has grown exponentially, but the mission is still the same – food heals and food nurtures. This festive side dish is hearty, healthy, full of flavor and vegetarian (and super easy to make, too) – a dish of comfort that will nurture everyone around your holiday table.

— Peter Som

Peter Som’s Harvest Brussels Sprouts

Serves 4

INGREDIENTS
1/2 cup dried cherries
3/4 cup apple cider
2 lbs Brussels sprouts, trimmed and halved if large
2 tbsp olive oil
1 tbsp Smoke & Garlic blend (see pages 28-29)
1 tsp kosher salt
1/2 tsp pepper
1/4 cup chopped flat leaf parsley, plus more leaves for garnish
1/4 cups roughly chopped toasted walnuts
2 tsp orange zest
2 tbsp pomegranate seeds
Flaky sea salt, for finishing

METHOD:
1. In a small bowl, combine apple cider and dried cherries and soak for 2 hours on the counter or up to 24 hours in the fridge in a tightly sealed container.

2. Preheat oven to 500°F.

3. Add Brussels sprouts to a parchment lined sheet pan. Toss with olive oil, Burlap & Barrel Smoke & Garlic Blend, salt, and pepper. Spread into an even single layer and roast for 16-18 minutes, until sprouts are tender, browned, and slightly charred.

4. Drain cherries and add to Brussels sprouts, along with chopped parsley, walnuts, and orange zest. Mix to combine.

5. Garnish with flat leaf parsley and pomegranate seeds. Finish with flaky sea salt and serve.

View All Holiday Recipes

+ view all Holiday 2024 Catalog Recipes