Roasted Brussels Sprouts with Pomegranate

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

5 cups

Brussels Sprouts

1/4 cup

Olive Oil

to taste

Salt

to taste

Ground Black Pepper

1

Pomegranate

1/4 cup

Pine Nuts , toasted

1/4 cup

Parmesan Cheese

1

Lemon

Cooking Instructions

HIDE IMAGES

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Clean the Brussels Sprouts (5 cups) 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 Tbsp) 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 (2 Tbsp) 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!