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Bacon Brussels Sprouts, Yam Puree, Ricotta, Buttered Maple Walnuts & Pomegranate Recipe

Bacon Brussels Sprouts with Yam Puree, Ricotta, Buttered Maple Walnuts & Pomegranate Recipe

It looks pretty festive huh? This dish is all about the holidays and colour.

I actually came up with it rather randomly too. I always thought pomegranate seeds looked like Christmas lights and I had fun decorating my broccoli with them. Well I wasn’t really “decorating”, but just putting the ‘bulbs’ up against the ‘tree’. You’d think I was referring to my childhood days, but I’m actually referring to last year. I know – nerd alert.

Anyhow, broccoli works as well, but I’m all about the Brussels sprouts at this time of year.

The rich and creamy yam puree with salty bacon, sweet walnuts, and juicy bursts of tangy pomegranate seeds makes for a festive flavour explosion. The tahini is a bit of a not-so-secret “secret ingredient” and it just adds a nutty richness to the yams which plays right into the buttered maple walnuts. It covers many textures as well and the flavour profiles are compatible no matter how you look at it.

The dish is also easy to make vegetarian or vegan because the butter can be easily replaced with extra virgin olive oil, and bacon or ricotta removed. Of course, it’ll change the recipe completely, but it’s possible.

Last but not least, it’s easy and simple to make. You can prepare all the components the night before and just assemble it on the day of. The last thing you want to do during the holidays is slave in the kitchen. I mean I enjoy cooking, but holidays can be stressful and it’s a time to be around friends and family.

Hope you and your family and friends enjoy this too!

Bacon Brussels Sprouts with Yam Puree, Ricotta, Buttered Maple Walnuts & Pomegranate Recipe

By Mijune Pak of Follow Me Foodie

Serves 8 as a side dish.

Ingredients: 

2 lbs Brussels sprouts
8 strips of bacon, diced
2 lbs yam
300g smooth ricotta
½ pomegranate (seeds only)
½ cup walnuts
1/4 cup tahini
1 tbsp butter
1 tbsp maple syrup
½ teaspoon cinnamon
½ teaspoon nutmeg
4 tablespoons extra virgin olive oil
1 cup reserved water from boiled yams
1/4 cup browned butter
Salt and pepper to taste

Directions:

1. Preheat oven to 400 degrees F.

2. Wash and cut Brussels sprouts.

3. Toss Brussels sprouts in olive oil and salt and pepper. Roast for 35 to 40 minutes until tender on a sheet pan. In the remaining 20 minutes toss in diced bacon and roast until cooked and crispy. 

4. Wash, peel and cut yams in 2 inch chunks. Boil yams for 15-20 minutes until fork tender.

5. Melt butter in a skillet over medium heat until it starts to brown. Remove immediately from pan when it browns as it will continue to darken.

6. Puree yams, brown butter, tahini, 150g ricotta, cinnamon, nutmeg and salt in a high speed blender (Vitamix or the Boss recommended). Thin with reserved water from boiled yams until desired consistency.

7. Toss walnuts in melted butter, maple syrup and sprinkle of salt. Toast in oven.

8. Spread a generous bed of yam puree on a shallow and wide baking dish.

9. Pour bacon and Brussels sprouts on top of yam puree.

10. Sprinkle with buttered maple walnuts and pomegranate seeds.

11. Dollop with remaining 150g ricotta.

12. Reheat in the oven at 375-400 degrees F if necessary. 

Mijune’s Tips:

• Every component can be prepared ahead of time. Dish can be assembled quickly.
• Measurements are approximate. Adjust according to taste.
• Walnuts can be replaced with pecans.
• I prefer freshly grated cinnamon sticks and toast them before grating. I sprinkle a bit on the bacon before baking.
• I also prefer freshly grated nutmeg, but ground nutmeg is fine too.
• Brown butter can be replaced with extra virgin olive oil.
• Ricotta can be replaced with chèvre or mascarpone.