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Keeping Our Table Colorful Year-round

During this season of long dark nights, I find it so nourishing to bring some color into my home and onto my plate.

Back in LA, I would take the fresh year-round produce for granted.

But now in NYC, I celebrate seasonal foods as they are usually the freshest and most affordable.

If you haven't made it out to your local Greenmarket, please do.

Our farmers are the first champions in our holistic practice of feeding ourselves. (They are the real Warrior 1s!)

Not only that, but they stay outside all day long at the market in the freezing cold

(and yes, Californians, this is actually 32 degrees freezing...not like the 60 degrees we call "freezing").

This brussels sprout recipe emerged years ago out of necessity

as I was getting rid of late harvest basil with some of the newer produce of late fall.

It's a friend favorite and the red and green colors make it a festive addition to any holiday table.


(Food Hack: to avoid the brussels sprout toots? Steam them before you roast them. You're Welcome.)

Roasted Brussel Sprouts with Walnut Pesto and Pomegranate Seeds 

Walnut Pesto

Two big Handfuls of Basil

3/4 c of Walnuts

1/2 Meyer Lemon (skin and all...just no seeds)

2 Garlic cloves - finely chopped

1 c Olive Oil

Salt and Pepper to Taste

Brussels Sprouts

1 lb of Brussels Sprouts; left whole if about 1 cubic inch or cut down to size

3 TBs Olive Oil

1/2 c Pomegranate Seeds for topping

Salt and Pepper to Taste

Other Items needed

Roasting Pan

Stove Top Steamer

High Powered Blender or Food Processor

Pre-Heat Oven to 425

On the stove top lightly steam Brussels Sprouts for 3-5min,

until they get vibrantly chartreuse and green.

Transfer Sprouts to Roasting Pan and coat in Olive Oil, Salt and Pepper.

Transfer to Oven for 20 - 30 min, or until sprouts have reached desired crispiness.

(I like mine realz almost burnt crispy).

While Sprouts are in the oven Make Walnut Pesto by throwing all ingredients

in your blender or food processor and watch that ish swirl.

It's best to start with half the olive oil and then add the remaining slowly while the blender is on,

so that everything can emulsify properly. 

Once Brussels are done, transfer them to your serving bowl,

slather them with the walnut pesto and top with pomegranate seeds.

Good luck keeping these sprouts around!

Mucho Namaste—Sarah

Take Me There


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