My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!


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sweet and savory brussel sprouts

Brussel sprouts are a funny thing.

I don’t think I had ever tried them until the age of 24.  And then wondered where they had been all my life.  Mom?  Dad??

Why do these beauties get such a bad rap?  I’m pretty sure 89% of the population secretly loves this vegetable and the other 11% are in denial.  I mean, even Jessica loves brussel sprouts!

A few months back, my mom sent me a few articles + recipes in the mail.  This is a pretty common occurrence, which I love, even though it may take me a month to actually read the articles.

Typically, the article topics are about architecture, food, or something cool about Cleveland, hinting for us to move back. 

In my latest package, there were a few recipes pulled out from the Whole Living magazine.  While I was back home, we decided to try one of them out for Christmas dinner. 

The Whole Living dish we made was for roasted brussel sprouts with grapes and thyme.  Yes, roasted grapes!  The other dish we made was a quinoa salad, with apples, pears, walnuts, dried cranberries, cinnamon roasted walnuts and Angela’s amazing cranberry apple orange salad dressing.

There were 26 people at Christmas dinner.  Everyone contributed to the meal.  And everything was outstanding.  But I must say the most talked about dish may have been the brussel sprouts.  People were so excited to see them on the spread.

I was kind of embarrassed to bring them.  I felt like I was showing up with steamed broccoli.  Merrrrry Christmas!!!  Eat your vegetables!!!!  I thought we would have to take 1.5 of the 2lbs home with us.  But, to my surprise the pan was wiped clean.  This is when I realized 89% of people love brussel sprouts.

Don’t deny it!

Roasting grapes was an amazing addition.  Such a fun + unexpected pop of juice!

I have been thinking about them ever since December 25th and finally decided to whip up another batch.  This time with a little different spin.

I wanted to put this recipe a little more in the winter category with the addition of citrus + pomegranate.  My citrus of choice was the clementine.  They are incredibly easy to peel, have no seeds, and have little pith [the bitter white skin].

While I love brussel sprouts, I actually have a love-hate relationship with pomegranates.  Everyone seems to go ga-ga over this fruit, but I just don’t get it.  You spend an hour popping out these little seeds, inevitably staining your favorite sweater, only to be teased with a single drop of sweet juice from each little pod.  And then, you are left with a fibrous seed, to either spit or swallow.

But about once a year I dig in to this beautiful fruit and enjoy.  Today was that day.

Sweet and Savory Brussel Sprouts serves 4

[adapted from Whole Living – Nov 2011 – Roasted Brussel Sprouts and Grapes with Walnuts]

  • 1lb brussel sprouts
  • 3 clementines, peeled
  • 3/4c pomegranate arils
  • 1/3c toasted walnuts/pecans, chopped
  • 3T shallots, minced
  • 2T fresh thyme, chopped
  • 1/2T fresh rosemary, finely chopped
  • 1.5T sunflower oil
  • 2t balsamic vinegar
  • 1/2t salt
  1. Preheat your oven to 450*.
  2. Chop the stems off and slice the brussel sprouts in half. 
  3. Chop the clementines in half.
  4. Toss all ingredients, except for the balsamic vinegar, in a single layer on large baking sheet. 
  5. Roast for 20-25min, until the sprouts are tender and golden brown.
  6. While roasting, gently toast walnuts or pecans in a pan over medium-low heat, stirring frequently until golden brown.
  7. Add the balsamic vinegar, scraping the bottom of the pan + gently tossing with the ingredients.
  8. Top with nuts and add more salt if needed.
  9. Serve immediately.

tips/substitutions:  Instead of pomegranate arils, you could also add 3/4c chopped cranberries or raisins after the dish is done cooking. 

If you’re in a rut with what to do with brussel sprouts, this is definitely worth a shot.  A little sweet, a little savory.


89% of people will approve.

Now, I’m off to finish off the leftovers straight from the fridge, with a side of dark chocolate.


Reader Comments (75)

Oh man I agree that most people are in denial! hahaa, or they just haven't tried the right combo. But interestingly enough, some people are allergic to them~never knew that till today. My future mother in law is allergic to brussel sprouts, and that's just so sad b/c they're so delicious.

January 6, 2012 | Unregistered CommenterEllie@Fit for the Soul

The addition of pomegranate seeds sounds intriguing!

I had to smile when you mentioned that your mom sends you articles about Cleveland in the mail. My partner grew up in Cleveland and his mom sends us articles from The Plain Dealer and other news sources all the time! Once, she sent us a Brussels sprouts recipe. I have never had pomegranate seeds, but there's a first time for everything, right?

January 6, 2012 | Unregistered CommenterAmy

I think maybe that 11% has never had them roasted! I love them now that I have been roasting them, usually with oil, salt and maple syrup. Can't wait to try this version!

these look so good with the pom arils and citrus...yum!

and so colorful! Such pretty pics!

Sprouts are so underrated. They've certainly come a long way from the mushy boiled versions that my grandma used to make.

January 6, 2012 | Unregistered CommenterLauren

I made the original recipe from Whole Living a while ago. You're right, the roasted grapes were really cool, but I think your version with poms and clementines sounds even better. Brussels sprout lovers unite!

oh yes... i am ALL over these!!!

January 6, 2012 | Unregistered CommenterJessica @ How Sweet

I can never understand why people don't like brussel sprouts -.- Love the pictures, they look very festive

January 6, 2012 | Unregistered CommenterNadiya

I had my first brussel sprouts when I was about 8. I ate tons of them raw out of the garden. I thought they were so cute because they looked like little lettuces. I have loved them ever since. Your recipe looks wonderful. If only I had an oven...

My mother also sends me newspaper clippings every few weeks. It's such a treat when they arrive, and i slowly make my way through them over a week or two.

January 6, 2012 | Unregistered CommenterNellie

Oh I bet that was an incredible addition! Looks and sounds amazing. Colorful food is always fun to eat!

I love, love, love brussle sprouts! This looks beautiful and so delicious. My go-to sprout recipe is just a little olive oil, maple syrup, salt, pepper, and bake.

these are some really cool additions to brussels sprouts...i love it!

January 6, 2012 | Unregistered CommenterHeather (Heather's Dish)

I'm in no sort of denial about loving brussels. I can't get enough.... until all that fiber telllls me I've had enough hah. These look awesome, pom seeds are in!

January 6, 2012 | Unregistered Commenterkatie @KatieDid

I think peoples aversion to Brussels is that inevitebly someone in their life, most likely their grandma, has presented them with boiled/steamed sprouts that smell awful!! (This girl right here) lol this year might be the year to give Brussels a chance ;)

January 6, 2012 | Unregistered CommenterJen

aaaaaaah, I want to make this dish!! I love Brussels, but I have only discovered my love for them last year.
I MUST get some pomegranates. like, right now!

January 6, 2012 | Unregistered CommenterMichaela

My parents never made brussel sprouts either! Weird, because I thought all parents were supposed to force their children to hate them. ?

January 6, 2012 | Unregistered CommenterLindsay @ Lindsay's List

I love brussels sprouts and will try these soon. Have you tried peeling your poms under water? Alton Brown recommended it, so it must be good :) I do several poms at once and keep the arils in the fridge for a week or more. Here's a how to from youtube:

January 6, 2012 | Unregistered CommenterLeah

I love, love, love roasted brussel sprouts! I seriously think I could live off of them - especially prepared this way!

January 6, 2012 | Unregistered CommenterCait's Plate

I don't think i have ever had brussel sprouts...guess I should give em a try!

January 6, 2012 | Unregistered CommenterLizAshlee

yummy! Now I want these... :)

Gonna make this with grapes. Not going there with the poms, for all of the reasons you described! Those are the same reasosn why I don't eat sunflower seeds and didn't care for whole crabs when I ate meat. All that work for such a tiny pay off LOL

January 6, 2012 | Unregistered CommenterTonya

I have always roasted brussel sprouts but have not added a sweet component. This looks lovely and delish.

January 6, 2012 | Unregistered CommenterConnie Gordon

Poms I love, they are bright and beautiful and so good for you, it's brussels that I have a love-hate relationship with. Love the flavor and texture, hate what they do to my stomach. I can handle beans and cabbage and broccoli but brussel sprouts tear me up. That's a little tmi but I thought it might resonate with other people, I know I've had lightbulb moments of someone saying "blank" is hard for me to digest.
Your recipe is beautiful!

January 6, 2012 | Unregistered CommenterFaith

What a wonderful dish! I need to try this one!!

Poms don't have to be hard to peel at all and the fresh seeds are so worth it. I keep a jar in my fridge during the winter to snack on.

Like someone said above, the key to poms is slicing the rind and letting them soak in water for 20 minutes or so. The seeds separate from the fibrous stuff so easily. Sometimes I'll use disposable gloves so I don't stain my hands, though.

January 6, 2012 | Unregistered CommenterLaura I.

I've never tried letting them soak for 20min but do pluck them out under water. I'm just not a huge fan of the seediness of them. :) Not enough juice for me!

January 6, 2012 | Unregistered CommenterAshley

Oh I totally understand!! I cannot eat celery for the same reason. :)

January 6, 2012 | Unregistered CommenterAshley

Haha, totally get it!! I think the original recipe called for 4c of grapes, but that was with 2lb of brussels, so you could probably mix 1-2c with clementines. :)

January 6, 2012 | Unregistered CommenterAshley

I do use the underwater trick, but somehow still make a mess. :) I just want more pom juice!

January 6, 2012 | Unregistered CommenterAshley

That's very true! I do like the soft texture of them when included in a veggie soup, but not just steamed on their own. :)

January 6, 2012 | Unregistered CommenterAshley

Haha, totally know what you mean!

January 6, 2012 | Unregistered CommenterAshley

Yummm, that sounds great!

January 6, 2012 | Unregistered CommenterAshley

Wowow, raw?? That is impressive!!

January 6, 2012 | Unregistered CommenterAshley

I think you may be right! I've never tried them with maple syrup!

January 6, 2012 | Unregistered CommenterAshley

That's so funny!!! What a coincidence! I never had a pomegranate until about 2 years ago!

January 6, 2012 | Unregistered CommenterAshley

My thoughts exactly on pomegranates! I really don't understand all the hype. I gave them a shot a few times this winter only to be let down once again. There's still about a cup of arils sitting in my fridge because I just don't find them worth it!

I'm right there with you!! Even once peeled, I'm like "meh." Could take it or leave it. If there wasn't the seed inside I'd be all about them!

January 6, 2012 | Unregistered CommenterAshley

I just had brussel sprouts at dinner last night and am finishing them up today at lunch! Roasted them and then sauteed them in a bit of olive oil & garlic, crushed red pepper, and veggie broth with cannelini beans. Soo good! I can't imagine what this dish would take like with fruit, but I am definately intrigued!

January 6, 2012 | Unregistered CommenterAndrea

I didn't have brussels sprouts until I was 25!! Eric cooked them for me for the first time + I immediately called my parents + said WTF?! My mom admitted to not liking them.. but she loved cooked cabbage - so weird! Brussels are 100000000x better than cooked cabbage!

January 6, 2012 | Unregistered CommenterKelsey

how can anybody hate Brussel sprouts! they are hands down one of my favorite green veggies. thanks for this creative recipe!

I feel the same way about pomegranates. I want to love them, but they are so seedy!

January 6, 2012 | Unregistered CommenterAudrey

I cannot believe you said that. :)

January 6, 2012 | Unregistered CommenterMama Pea

That looks awesome - I could totally eat that for a whole meal :D I actually hated brussels sprouts growing up, but since trying them roasted(and now that I'm older) I LOVE them. Can't get enough :)

January 6, 2012 | Unregistered CommenterHeidi @ Food Doodles

I can't wait to try this! I had brussel sprouts for the first time ever this year and this looks like a great way to use them.

This looks so delicious, I love your recipe! Your blog is absolutely gorgeous too by the way and your photography is incredibly inspiring! xoxo

January 6, 2012 | Unregistered CommenterKelly

Just bought some brussels! I've never made them myself before. I may give this recipe a try!!

My family and I are a part of the 89%!! Here is another good one to try (and the reason we've fallen back in love with the tiny cabbages...)

January 6, 2012 | Unregistered CommenterLauren

I never had brussels sprouts growing up either & tried my first about 5 years ago. Love them! Is it brussel or brussels? I'm never sure. I can't wait to try your spin with the citrus. I have fresh pine nuts in the fridge that might be a nice sub for walnuts.

January 6, 2012 | Unregistered CommenterAllie Finch

is it totally weird that I, often, throw 5 or 6 frozen brussel sprouts into my green monsters just for kicks!? :) you're awesome Ashley! - jasper

January 6, 2012 | Unregistered CommenterJasper Naomi

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