Roasted Brussels Sprouts with Pomegranate
(from ruckeha’s recipe box)
I roasted the Brussels which helps them caramelize and takes them to a whole other level. Most recipes for roasted Brussels sprouts call for the sprouts to be cut in half.
Instead, I opted to cut them in fours because that would make for more edges and more caramelization. If you’re in a hurry, halving them will work just fine though they may need a couple more minutes in the oven.
Source: STEPH GAUDREAU
Prep time: 20 minutes
Cook time: 20 minutes
Serves 4 people
Categories: Sides - Vegetables
Ingredients
- NGREDIENTS FOR THE ROASTED BRUSSELS & POMEGRANATE
- 1.5 lb Brussels sprouts washed and quartered
- 1.5 tbsp olive oil or avocado oil
- 3/4 tsp sea salt
- 1/2 tsp black pepper
- 1/2 cup pomegranate arils seeds…you’ll need one small pomegranate or a small package of arils
- 1/4 cup chopped pecans optional
- INGREDIENTS FOR THE DIJON VINAIGRETTE
- 2 tbsp white wine vinegar
- 1/2 tsp Dijon mustard
- 1/2 tsp raw honey
- 1/2 clove garlic chopped finely
- 1/4 cup olive oil or avocado oil
Directions
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Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper. Place the quartered Brussels sprouts on the sheet, then drizzle with the oil, salt, and pepper. Toss with your hands until the sprouts are well coated. Spread them into a single layer. Roast for ~20 minutes, stirring once or twice during cooking. While the sprouts are roasting, make the dressing.
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In a small bowl, combine the vinegar, Dijon mustard, honey, and garlic. Stir to combine. Slowly drizzle in the oil, whisking at the same time until the oil is incorporated. Adjust the seasoning with salt and pepper, to taste.
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Once the Brussels sprouts are roasted, remove them from the oven and place into a serving bowl. Toss with half the dressing. Taste. If you like more dressing, add more. If not, refrigerate the extra dressing for 3 to 5 days.
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Top with the pomegranate seeds and pecans (optional)