These little green cabbages have always been one of my favorites; yes, even when I was a kid, I actually requested that my dad make them. I know, I know, shocking isn’t it? Well now they are definitely a more popular vegetable since people have come up with very creative and tasty methods of cooking this great veggie, one of which is pictured here today!

Brussel sprouts are wonderful for many reasons besides taste. They are very rich in fiber, which is so important because most of us don’t get close to having our recommended daily dosage of fiber each day, which is 26 grams! They also contain more protein than other vegetables as well as high levels of vitamin C, K and are loaded with iron. Brussel sprouts are rich in other minerals as well, making them a great source of antioxidants.

Another way I also really enjoy brussel sprouts is with smoky bacon; the two really complement each other and the heavy texture of the leafy sprouts absorb the bacon fat really nicely, balancing out the dish very well. But when making this batch I wanted to create a side dish that looked festive, and healthier.  What better way than adding pomegranate seeds and pecans!

The method I chose for this recipe was to pan sear them, but they are great for roasting in the oven as well. The pomegranate seeds look so pretty and the green with the red make this a great selection for a healthier holiday side dish. During the holidays it can be very difficult to serve something nutritious yet satisfying, but when the right fats (like the avocado in this recipe) and seasonings are used, that task becomes much easier!

The goat cheese and dressing brighten up the flavors and add a great tang. Pecans also add texture to the dish and more protein, which is a plus! I think this dish is a winner and is sure to satisfy any palette this holiday season!

Brussel Sprouts with Pomegranate and Avocado:

1 tablespoon olive oil

1 pound brussel sprouts, ends trimmed and sliced in half

Half of a red onion, sliced thin

Salt and pepper

2 tablespoons pecans, chopped

2 tablespoons pomegranate seeds

1 tablespoon crumbled goat cheese

Half of an avocado, sliced thin

Dijon-Lemon Dressing:

2 tablespoon olive oil

1 tablespoon red wine vinegar

1 teaspoon Dijon mustard

2 teaspoons lemon juice

salt and pepper to taste

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add brussel sprouts, making sure at least half are cut side down. Allow them to sear, wait to stir after 4 minutes.  Add in the red onions, toss to incorporate and stir occasionally until brussel sprouts are cooked through, 5-8 minutes. Meanwhile, make the dressing: Combine all ingredients in a small bowl and whisk together until emulsified. Remove the brussel sprouts from heat and place in serving bowl. Add the pomegranate seeds and pecans. Add the dressing and toss to incorporate. Add the goat cheese and avocado on top. Serve at room temperature or chilled.