Serves 8-10 people, 50 minutes
1 lb. Brussels Sprouts, halved lengthwise
1/2 lb. Sharp Cheddar or Sharp Gouda cut into cubes (Robusto is recommended)
1 c. Pomegranate Seeds
1/2 c. Gin
1/2 c. Balsamic Vinegar
1/2 c. Olive Oil
Salt and Pepper to taste
Set oven to 400 degrees. In a large sheet pan covered with parchment paper, add brussels sprouts, olive oil, and sprinkle with salt and pepper. Mix. Place brussels cut side down on the sheet pan. Roast brussels sprouts for 30-40 minutes or until tender.
Next, add 1/2 cup pomegranate seeds, gin, and balsamic vinegar to a saucepan. Bring to a quick boil and then simmer for 20 minutes, or until the liquid is reduced by half. Once the liquid coats the back of a spoon, it is thick enough and can be set aside.
For the plating, I love adding a swirl on the plate first. Then, add the brussels sprout on the toothpick first followed by the cheddar cube. Place the brussels sprout cheddar skewer on top of the balsamic swirl and then the remaining pomegranate seeds for added holiday pop.
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