I have altered this from the original per my friend’s suggestions. Yum! If you want the original, check the source site.
- ⅛ teaspoon pepper
- ⅓ cup half and half
This is a combo from 2 recipes off Allrecipes with suggestions added from reviews
- fresh Brussels sprouts
- olive oil
- pure maple syrup
- ground black pepper
- thinly sliced potatoes
- flour
- milk
- cayenne pepper
- grated sharp cheddar cheese
- paprika
The sauce or glaze (from her website): And then—and this is totally optional!—grab a bottle of pomegranate sauce, otherwise known as pomegranate molasses because of the dark, thick, rich color and consistency! I learned this trick from Bobby Flay many moons ago, when he traveled to the ranch for our Thanksgiving Throwdown, and I’ve been drizzling my sprouts with the stuff ever since!
You can also do a balsamic glaze instead, which gives it a nice bite. Instructions for that glaze are here- http://thepioneerwoman.com/cooking/caprese-salad/ Yum!
- Chili Powder
- Pomegranate Sauce/pomegranate Molasses
- Pomegranate Seeds
- olive oil divided
- Kosher salt and freshly ground pepper
- minced fresh parsley
- freshly squeezed lemon juice
- olive oil
- red wine vinegar
- black pepper
- fresh oregano sprigs
- large eggs
- whipping cream