Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Clean the
Brussels Sprouts (455 g)
by gently rinsing with water then pat dry with a paper towel. Remove any damaged or bruised outer layer leaves and discard.
Step 3
Cut off the stem, then cut in half lengthwise. Reserve any fallen leaves that are not bruised or damaged and set aside until needed.
Step 4
Transfer the halved sprouts to a roasting pan. Drizzle with
Olive Oil (30 mL)
and season with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Roast 15-20 minutes, until the centers are tender and the outside layers are crispy and dark. Taste and adjust salt and pepper as needed.
Step 5
While roasting, heat
Olive Oil (30 mL)
in a saute pan over medium-high heat. Add the reserved leaves and pan fry 3-5 minutes until crispy. Season with salt and pepper to taste, then toss with the roasted sprouts.
Step 6
Remove the seeds from the
Pomegranate (1)
and toss with the sprouts. Add in the
Pine Nuts (35 g)
and toss.
Step 7
Drizzle over the juice of a
Lemon (1)
, then sprinkle with
Parmesan Cheese (20 g)
. Taste and adjust ingredients as necessary. Serve warm or room temperature. Enjoy!
