Brussels Sprouts with Horseradish and Pomegranate Seeds
Brussels sprouts are zipped up with horseradish by chef Ken Oringer of Toro in Boston and New York. André Baranowski

Roasted Brussels sprouts are fine on their own, but why eat them plain when you can dress them up with fruity bursts of pomegranate and the zing of horseradish? These Fancy Sprouts are easy enough to make on a weeknight but impressive enough to serve at a holiday spread.

In this case, the sprouts are broiled until caramelized and then brightened up with white wine vinegar, lemon juice, and smoked paprika. Fresh horseradish is shaved over top, lending a bit of a pungent spiciness to the mellow mini-cabbages. The pomegranate seeds keep things light and add a dynamic texture to the dish—not to mention that they look like edible little jewels.

Start out by quickly cooking sprouts in boiling water, for about 4 minutes. Transfer to an ice bath to stop the cooking process, pat dry, then toss with oil, paprika, salt, and pepper on a baking sheet. Broil for about 8 minutes, or until caramelized. Toss with lemon zest, juice, and vinegar, and garnish with the pomegranate seeds and horseradish. Who needs a table centerpiece when the food itself is this stunning?

Brussels Sprouts with Horseradish and Pomegranate
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