Cory Hughes of Fig & Ash shares his Thanksgiving recipes, based on the “warm, nourishing, stick-to-your-guts kind of food,” he keeps on his own holiday table.

Brussels Sprouts with Pomegranate Seeds and Venison Jerky

Ingredients

½ lb Brussels sprouts, bottoms off, split in half

4 tbsp extra-virgin olive oil

1 tbsp kosher salt

1 tsp fresh cracked black pepper

1 tbsp roasted garlic

1 tsp sherry vinegar

3 tbsp pomegranate seeds (fresh is great, or buy them frozen)

1 ½ oz finely diced venison jerky

Instructions

Place the cut Brussels sprouts in a mixing bowl and toss with oIive oil, salt, pepper, and roasted garlic. Place on a baking tray and put in a 425-degree oven for 10-15 minutes. You're looking for golden brown and beginning to soften.

Put the Brussels sprouts in a mixing bowl and toss with the sherry vinegar, pomegranate seeds, and place in a serving bowl.

Top with the venison jerky and some more freshly cracked black pepper.

RECIPE BY CORY HUGHES/PHOTOGRAPHY BY DAVE BRYCE/STYLING BY KEITH RECKER