Who says healhy food has 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.
Why Venison Jerky?
Well, because beef jerky can be a little boring! But there are also many health benefits to venison jerky. Free-range venison offers has more protein and less fat than other red meats, along with and ton of vitamins and minerals. When venison jerky and brussels sprouts join forces, you get one of the most nutrient-rich, delicious side dishes you can imagine.
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Brussels Sprouts with Pomegranate Seeds and Venison Jerky
Description
Roasted to perfection.
Ingredients
- 1/2 lb Brussels sprouts, bottoms off, split in half
- 1 tbsp kosher salt
- 1 tsp fresh cracked black pepper
- 4 tbsp extra-virgin olive oil
- 1 tbsp roasted garlic
- 1 tsp sherry vinegar
- 3 tbsp pomegranate seeds (fresh is great, or buy them frozen)
- 1 ½ oz finely diced venison jerky
Instructions
- Place the cut Brussels sprouts in a mixing bowl and toss with olive oil, salt, pepper, and roasted garlic. Place on a baking tray in a 425-degree oven for 10-15 minutes.
- You’re looking for signs of golden brown, and some tenderness in the Brussels sprouts.
- Put the Brussels sprouts in a mixing bowl, toss with the sherry vinegar and pomegranate seeds, and place in a serving bowl.
- Top with the venison jerky and some more freshly cracked black pepper.
- Serve while hot.
Recipe by Cory Hughes / Photography by Dave Bryce / Styling by Keith Recker
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