This brussels sprouts recipe with diced sweet potato, pomegranate and crispy lentils is OUTSTANDING. Truly. I could eat it every day. It just might be the best brussel sprouts recipe we know. And wait till you see what you can do with leftovers! OMG. This is an amazing Thanksgiving recipe!
I know – you love a good roasted brussel sprouts recipe- and we do do. But this recipe sears the brussel sprouts in a flaming hot pan making them super crispy and tender and little known fact – they’re actually faster to make this way.
We are going to use our oven for the sweet potatoes. We’ll let them cook while we sear the brussel sprouts and then tie it all together into the most fantastic brussels sprouts recipe.
2 sweet potatoes, peeled and small diced
1/4 C. olive oil
1 lb. brussels sprouts, ends slightly trimmed, and halved
Salt and pepper
1/4 C. pomegranate seeds
1 T. Balsamic glaze
1/4 C. Pro-Chi Lentil Crunch Simply Salted
Preheat oven to 425 degrees. Place sweet potatoes on a baking sheet, drizzle with 1 T. olive oil, season with salt and pepper, and toss. Bake in the oven for about 15 minutes until tender.
Meanwhile, heat a large skillet over medium-high heat on the stovetop. Add about 1 1/2 T. olive oil. It should generously coat the whole pan. Don’t be too stingy with the oil. Add a drop more if necessary. Once the oil is hot, add half of the brussels sprouts and work in batches. Place them cut side down and let them cook undisturbed for a minute or two. They should take on a nice caramel color. When they do, toss them and let them cook for an additional 3-4 minutes. They should be tender. Season with salt and pepper and remove from pan. Add the remaining oil to the pan to once again generously coat the bottom of the pan. Add the remaining brussels sprouts. Let cook as did previously with the first batch. Season and remove from pan.
By now, your potaotes should just about be done. Combine cooked brussels sprouts with roasted sweet potatoes in a serving platter. Sprinkle with pomegranate seeds. Drizzle with balasamic glaze* and top woth Pro-Chi Lentil Crunch.
*You can buy balsamic glaze in the grocery store or you can make it at home by heating balsamic vinegar in a small saucepan on the stovetop until it is reduced by more than half and is a thick rich glaze.
This is an easy Thanksgiving recipe that everyone is sure to love. If you happen to have any leftovers, check out how to make this flatbread!