For many people, memories of boiled, mushy Brussels sprouts conjure mostly horror. For me, having only discovered them in my 20s, when chefs had figured out how to capitalize on their inherent sweetness, it is only a story of love.

My first crush came from Alta, a restaurant in the West Village, where they emerge crispy and tangled with apples, crème fraîche, and pistachios. The second came from Ina, who roasts them with pancetta, then drizzles them with syrupy balsamic; and the third from a local spot, Next Door Kitchen, which tosses them with brown butter, cider-miso mustard, shaved apple, and crispy shallots.

What do these dishes all have in common? Acid. Specifically, a very sharp, bright dressing.

This recipe, from Eden Grinshpan's Tahini Baby, is no exception. After the sprouts are roasted at high heat, they are tossed with a pomegranate butter, made from a mix of barely browned butter, olive oil, and pomegranate molasses. The mixture is not unlike the syrupy balsamic Ina uses in her recipe, and the effect is the same, providing that acidic counterpoint Brussels sprouts so badly need.

Eden's sprouts get an additional hit of acid from pomegranate arils, which not only look visually stunning but also provide pops of textural contrast: scattered over the sprouts just before serving, the arils release sweet-tart juices in every bite.

Friends, should you find yourself cooking for any Brussels sprouts skeptic, I have no doubt this dish will make them a believer. I find them completely addictive, and I hope you do, too. Get the recipe here:

Crispy Brussels with Pomegranate

PS: How to release pomegranate arils:

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Cinnamon-Sugar Focaccia

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