Who says healthy holiday sides have to be boring? This recipe comes to us from Cory Hughes of Fig & Ash, who shared his Thanksgiving recipes based on the mind of “warm, nourishing, stick-to-your-ribs kind of food,” he serves up at his own holiday table. These tender and flavorful Brussels sprouts make a delightful side dish, with a hint of sweetness complemented by a subtle smoky undertone.
The sprouts roast at high heat with olive oil, cracked black pepper, and roasted garlic until they’re golden and tender, then get tossed while hot with sherry vinegar and jewel-like pomegranate seeds. A final shower of finely diced venison jerky adds a smoky, savory finish. And it’s ready in about 25 minutes, giving you more time to prep dessert or finish plating the turkey. This dish shows his knack for turning familiar ingredients into something memorable.
Why Use Venison Jerky?
Venison jerky is a more interesting alternative to the usual beef jerky, with a deeper, slightly gamey flavor that plays beautifully against the sweet pomegranate and tangy vinegar. Venison is also a lean meat, offering more protein and less fat than many other red meats, along with a range of vitamins and minerals.
Diced finely, the jerky works like a smoky, chewy cousin of bacon bits, adding savory depth to every bite without any extra cooking. Look for venison jerky at specialty meat shops, farmers markets, and online retailers, or ask a friend who hunts and is skilled in field dressing, quartering, and processing animals.
How Do You Roast Brussels Sprouts?
Preheat the oven to 425°F. Trim the bottoms of half a pound of Brussels sprouts and split them in half. In a bowl, toss the sprouts with olive oil, kosher salt, freshly cracked black pepper, and roasted garlic until evenly coated.
Spread the sprouts on a baking tray, cut side down, and roast for 10 to 15 minutes, until golden brown and tender. While they’re still hot, toss them with sherry vinegar and pomegranate seeds; the heat helps the sprouts absorb the vinegar. Transfer to a serving bowl, top with the diced venison jerky and more cracked pepper, and serve hot.
No roasted garlic on hand? Slice the top off a whole head of garlic, drizzle it with olive oil, wrap it in foil, and roast at 400°F for about 40 minutes, until soft. Squeeze out the cloves and mash. Jarred roasted garlic is a fine shortcut.
Can I Use Bacon Instead of Venison Jerky?
Yes. Two or three slices of crisp, crumbled bacon or crispy prosciutto offer a similar smoky, salty crunch, and beef or turkey jerky works, too. For a vegetarian version, skip the meat and finish the sprouts with toasted pumpkin seeds and a pinch of smoked paprika.
Why Are My Brussels Sprouts Soggy or Bitter?
Soggy sprouts are usually crowded sprouts. When they’re packed too closely together, they steam instead of roast, so give them space on the pan and keep the heat high. Bitterness tends to come from older sprouts or from roasting past deep golden brown into black. Choose small, fresh, tightly closed sprouts, which are naturally sweeter, and pull them as soon as they’re tender. The bright sherry vinegar and sweet pomegranate also help balance any bitter notes.
Tips for Recipe Success
Roast cut side down. Direct contact with the hot pan gives the sprouts their deepest caramelization.
Go easy on the salt. The original calls for a tablespoon of kosher salt for half a pound of sprouts. Because the jerky is salty, start with a teaspoon and adjust to taste.
Seed the pomegranate underwater. Score the fruit, break it into sections in a bowl of water, and nudge out the seeds. The seeds sink and the pith floats. Frozen seeds work, too.
Check the jerky label. Many jerkies are marinated in soy sauce, which contains wheat. For gluten-free guests, choose a jerky labeled gluten-free.
Can I Scale Up This Brussels Sprouts Side for a Party?
The recipe serves two as written. Double or triple it for a holiday crowd, using a second pan so the sprouts don’t crowd.
Can I Make This Brussels Sprouts Recipe Ahead of Time?
Trim and halve the sprouts up to a day ahead, then roast just before serving.
What Can I Serve With Roasted Brussels Sprouts?
These sprouts are a natural fit for roast turkey, glazed ham, pork loin, or venison steaks. For a vegetarian holiday plate, pair them with roasted cauliflower steaks.
Cory’s Baby Yams with Maple-Chipotle Compound Butter make the perfect partner on the same Thanksgiving table, and you can read more about his journey in Pittsburgh Chef Cory Hughes Is a Man in Full.
For another take on sprouts, try Sara Ghedina’s Brussels Sprouts in Orange-Apricot Sauce.
Round out the feast with Cheryl Alters Jamison’s Ultimate Stuffing Recipe, Bistro To Go’s Bistro Pecan Sweet Potato Casserole, and our Thanksgiving Drinks to Inspire Gratitude This Year.
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Brussels Sprouts with Pomegranate Seeds and Venison Jerky
- Total Time: 25 minutes
- Yield: 2 servings 1x
Description
Brussels sprouts roasted with olive oil and roasted garlic, tossed with sherry vinegar and pomegranate seeds, and topped with smoky diced venison jerky.
Ingredients
- 1/2 lb Brussels sprouts, bottoms trimmed, halved
- 4 tbsp extra-virgin olive oil
- 1 tbsp kosher salt (see notes)
- 1 tsp freshly cracked black pepper, plus more for serving
- 1 tbsp roasted garlic
- 1 tsp sherry vinegar
- 3 tbsp pomegranate seeds, fresh or frozen
- 1 1/2 oz venison jerky, finely diced
Instructions
- Preheat the oven to 425°F. In a bowl, toss the Brussels sprouts with the olive oil, salt, pepper, and roasted garlic.
- Spread on a baking tray, cut side down, and roast 10 to 15 minutes, until golden brown and tender.
- Toss the hot sprouts with the sherry vinegar and pomegranate seeds, then transfer to a serving bowl.
- Top with the venison jerky and more freshly cracked black pepper. Serve hot.
Notes
Roasted garlic: Roast a whole head at 400°F for about 40 minutes, or use jarred roasted garlic.
Swaps: Crumbled bacon, crispy prosciutto, or beef or turkey jerky can replace venison jerky.
Gluten-free: Choose a jerky labeled gluten-free.
To scale: Double for 4 servings, using 2 pans if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 370
About the Recipe Author
Chef Cory Hughes is the founder of Fig & Ash, the restaurant on East Ohio Street in Pittsburgh’s North Side that opened in fall 2020.. Before opening his own restaurant, he was executive chef at Google’s Pittsburgh campus. Read his story in Pittsburgh Chef Cory Hughes Is a Man in Full.
About the Stylist
Keith Recker is Editor in Chief and Co-Owner of TABLE Magazine, directing coverage of food and drink, design, fashion, travel, and the arts across its Pittsburgh and New Mexico editions. A color and trend forecaster for clients including Pantone and WGSN, he is the author of three books on color and craft, most recently Deep Color: The Shades That Shape Our Souls. Read Keith’s articles.
About the Photographer
Dave Bryce is TABLE Magazine‘s principal photographer. Known for images that explore depth and dimension through space and light, he is also a commercial and editorial food photographer who works closely with chefs and food stylists. See more of his work in TABLE Magazine.
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