While Thanksgiving is an admittedly carb and protein-rich meal, most people would agree that the menu isn’t truly complete for this holiday without something green included. For the next episode of Cooking Up a Storm, we seek out the sage advice of chef and restaurant-owner Marcus Samuelsson, who’ll share his recipe for a new take on an old holiday favorite: Caramelized Brussels Sprouts. This isn’t your grandma’s recipe, we promise.Caramelized Brussels SproutsServes 41 pound Brussels sprouts, outer leaves removed and halved1/4 cup extra-virgin olive oil, divided2 cloves garlic, thinly sliced2 sprigs rosemary, chopped, reserving 1/4 teaspoon for the dressing1 teaspoon berberesaltfreshly ground black pepper1 shallot, thinly sliced1/2 cup peanuts, rough chopped2 tablespoons chopped fresh parsley1 tablespoon maple syrup1 tablespoon sherry vinegar1/2 cup pomegranate seedsPreheat the oven to 450 F.In a large bowl, toss the Brussels sprouts, 2 tablespoons of the olive oil, garlic, most of the rosemary and berbere until well-combined.Season with salt and pepper, and toss to combine.Place the sprouts on a parchment-lined sheet pan and roast until lightly caramelized and cooked, about 15 minutes.Meanwhile, in a large, high-sided skillet, warm the remaining 2 tablespoons of olive oil over medium heat.Add the shallots and peanuts and cook, stirring often, until the shallots are softened, and the peanuts are lightly toasted, about 4 minutes.Add the parsley, 1/4 teaspoon rosemary, maple syrup, vinegar and a generous pinch of salt, and stir to combine.Add the pomegranate seeds and roasted Brussels sprouts and toss to combine. Season with salt, to taste; serve.Recipe by Marcus SamuelssonFor this recipe and more, go to: https://www.today.com/podcasts/cooking-up-a-storm.