Directions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Clean the Brussels Sprouts (1 pound) 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 (2 tablespoon) and season with Salt and 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 (2 tablespoon) 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 (1/4 cup) and toss.
Step 7
Drizzle over the juice of a Lemon (1), then sprinkle with Parmesan Cheese (1/4 cup). Taste and adjust ingredients as necessary. Serve warm or room temperature. Enjoy!
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