I first had the opportunity to meet Alexandra Shytsman while she was heading the marketing department at the Natural Gourmet Institute. I was immediately enamored by her gorgeous food photography skills and delicious recipe creations. I've also had the opportunity to take one of her inspiring food photography and styling workshops. I have seen Alexandra take on many roles, from running the beautiful site The New Baguette, to being a founding member of the Salt + Sage Collective, and now a cookbook author! I am so excited to share a recipe from Alexandra's new book, Friendsgiving.
By Alexandra Shytsman:
The typical Thanksgiving table is usually very, well… brown. Brown turkey, brown gravy, brown stuffing, and beige mashed potatoes. Each year, I try to incorporate a variety of other, more vibrant, colors into the mix in the form of vegetables (and with them, their nutrients!). Charred balsamic Brussels sprouts are always a crowd favorite, and I love how quickly and easily they come together, which is especially important on the biggest food holiday of the year.
The pomegranate seeds bring out the sweetness of the balsamic vinegar and complement the color of the sprouts. The briny feta contrasts nicely with the charred flavor and brightens up the whole dish. To save time on Thanksgiving day, be sure to trim and cut up the Brussels sprouts in advance.
Charred Balsamic Brussels Sprouts with Feta and Pomegranate Seeds
Photos and recipe reprinted from Friendsgiving by Alexandra Shytsman (William Morrow, 2017)
Serves 6 to 8
- 2 pounds Brussels sprouts, trimmed
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons balsamic vinegar
- 4 ounces feta or goat cheese, crumbled
- 1/4 cup pomegranate seeds
- Preheat the oven to 425°F.
- Halve the smaller Brussels sprouts lengthwise and quarter the bigger ones. Toss with the oil, salt, and pepper to coat evenly. Divide between 2 baking sheets, spreading the Brussels sprouts into an even layer. Roast until crispy and dark brown, 15 to 20 minutes, tossing once halfway through cooking.
- Transfer the Brussels sprouts to a large bowl and lightly toss with the balsamic vinegar. Taste and adjust seasonings if needed. Transfer to a serving platter and top with the cheese and pomegranate seeds. Serve immediately.
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Alex Shytsman is a recipe developer, food writer, photographer, and founder of The New Baguette, a blog where she shares "Healthy Recipes for Busy People". She is the author of Friendsgiving (William Morrow, 2017) and co-author of the forthcoming Natural Gourmet Institute cookbook (Clarkson Potter, 2019). Her work has been featured on Food52, the New York Daily News, Mind Body Green, and Gothamist. Originally from Ukraine, Alex currently splits her time between Syracuse and NYC.
Be sure to catch more gorgeous plant-based recipes on Alex's instagram, website, and latest cookbook, Friendsgiving.
