Good day everyone! And Merry (anticipated) Christmas! I didn’t want to en 2024 without publishing a Christmas recipe here in the blog. So I thought to myself, what ingredients are the most “christmastic”? Brussels sprouts and potatoes had to be in here. Also, I always associate pomegranate to Christmas season. It’s not my first recipe with this ingredient, as you can see.

I’m glad I did this recipe, not only because it tastes delicious but also as a reminder of how much I love to cook for the joy of cooking.

I’ve been quite busy lately with many projects, specially my main project: music. We’re cooking a new album to be released in 2025 so all my attention and energy is focused on that. But being as I am, I always have some side projects going on. And yes, I love being like that.

The thing is, when I’m so busy with all of these creative endeavours, I start cooking for survival. Don’t get me wrong, I enjoy doing it, but most of the times I spend less time in the kitchen and do it in a very productive manner. I usually meal prep and find time to squeeze in a new recipe or two, or even fourteen, but the time I dedicate to that is the bare minimum.

To this particular recipe (photos and videos for a reel included) I dedicated an extra 30 minutes. I tried to make it as efficient as I could and enjoy the process. Mission more than accomplished. And here comes the reflection:

Sometimes we think things are harder than they are, or they may take a lot longer. Once we start, it all seems easier and familiar. One thing I’ve discovered from being a coach is that starting is the hardest part for everyone. Once you start, magic happens.

I’m not saying it’s easy or it doesn’t take effort. It doesn’t have to be difficult either. It’s just different from what we anticipate.

Anyway, as the year is ending I always become a very reflective dudette. I start reflecting on the year and then I go round and round in a spiral of existentialism. I say this in a good way, I love being the overthinker that I am 🙂

I leave you here my Christmas playlist and if you want to share with me any thought or song, just leave a comment or send me a message on IG or an e-mail. You can always subscribe to the newsletter or do whatever you want really. It’s your life, I’m just in it for a while (entering reflective mode again hehe).

So, have yourself a very merry and beautiful season. Hope you enjoy your food, family and winter time.

Check these Christmas recipes if you want more inspo and please, above all… Have fun and keep fooding!

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Christmas Recipe: Brussels Sprouts with potatoes and pomegranate

A delicious Brussels sprouts and potatoes Christmas Recipe with a twist of creamy yogurt and pomegranate.

Course Side Dish

Cuisine Christmas, Vegetables, Vegetarian

Keyword Christmas, festive, side dishes, vegetables, Vegetarian

Prep Time 15 minutes

Cook Time 30 minutes

Servings 2 people

Author silviafooding

Ingredients

• 500 g Brussels sprouts
• 300 g baby potatoes
• 125 g greek yogurt
• 1/2 pomegranate
• 2 garlic clove
• some chives
• 1 handful walnuts
• 1 tbsp olive oil extra virgin
• 1 tsp honey
• 1 tsp soy sauce
• 1 dash salt

Instructions

1. Steam the potatoes and the Brussel sprouts. Usually around 15-20 minutes. Depending on the size you'll probably need more time for the potatoes than the sprouts, so I recommend placing the potatoes on the bottom of the steamer or pot and the brussels on top. This helps you take them out first.

2. Once the vegetables are done but firm, cut them in halves.

3. Use a pan with some olive oil to cook the inside of the potato halves.

4. Once they are golden brown, remove them from the pan.

5. Then add a garlic clove to the pan and once it's starting to turn golden, add the brussels. Don't over cook them.

6. Turn down the heat and add the soy sauce and the honey. Mix well and plate them with the potatoes in the base of a plate or tray in case you multiply this recipe. Add some salt to the potatoes.

7. Mix the Greek yogurt with some salt and a minced (or grated) raw garlic clove.

8. Add the yogurt on top of the veggies. Spread it well, we don't want to overwhelm the veggies 🙂

9. Finally chop some walnuts, deseed the pomegranate and chop the chives. Add on top.

10. Sprinkle with a little bit of olive oil.

Recipe Notes

This dish is supposed to be served lukewarm (because of the yogurt) but it’s great cold too, which makes it perfect for not being so busy on Christmas day.

If you don’t have Greek yogurt, any other type of yogurt will do. If it’s skimmed milk yogurt, use a little bit of olive oil to compensate. Also, try some sour cream instead if you prefer a bit of tangyness.