Taylor 30 Tawny Port

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Pomegranate + spiced candied walnut + balsamic

Trim the ends of the Brussels sprouts and slice them in half.

Trim and Halve

In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until evenly coated.

Season

Preheat the oven to 400°F (200°C). Spread the Brussels sprouts on a baking sheet in a single layer and roast for 20-25 minutes, or until they are golden brown and tender, tossing halfway through.

Roast

While the Brussels sprouts are roasting, prepare the pomegranate seeds by removing them from the fruit and set aside.

Prepare Pomegranate Seeds

In a skillet over medium heat, add the walnuts and toast them for about 5 minutes, stirring frequently until fragrant.

Toast Walnuts

Add brown sugar, ground cinnamon, ground nutmeg, salt, and water to the skillet with the walnuts. Stir continuously until the sugar dissolves and coats the walnuts, about 3-4 minutes.

Candy Walnuts

Transfer the candied walnuts onto a parchment-lined baking sheet and let them cool completely.

Cool Walnuts

In a small saucepan, bring the balsamic vinegar to a simmer over medium heat. Reduce heat to low and let it simmer gently for about 15 minutes, or until it thickens and reduces to about half its original volume.

Reduce Balsamic Vinegar

In a large serving bowl, combine the roasted Brussels sprouts, pomegranate seeds, and spiced candied walnuts.

Combine Ingredients

Drizzle the balsamic glaze over the salad and toss gently to combine. Serve warm or at room temperature.

Drizzle and Serve