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.
ready in about 40 minutes;
serves 4
You might need to buy:
- olive oil or avocado oil
- white wine vinegar
- chopped pecans optional
- INGREDIENTS FOR THE DIJON VINAIGRETTE
- pomegranate arils seeds…you’ll need one small pomegranate or a small package of arils
- black pepper
- sea salt
- olive oil or avocado oil
- Brussels sprouts washed and quartered
- NGREDIENTS FOR THE ROASTED BRUSSELS & POMEGRANATE
- garlic chopped finely
- raw honey
- Dijon mustard