Description
A flavorful and festive side dish featuring roasted Brussels sprouts and pomegranate seeds, perfect for holiday gatherings.
Ingredients
Scale
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbsp extra virgin olive oil
- 1 cup pomegranate seeds (fresh)
- 2 tbsp aged balsamic vinegar
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1 tsp honey (optional)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until coated.
- Spread the sprouts in a single layer on the baking sheet and roast for 20-25 minutes until golden brown, tossing halfway through.
- While roasting, prepare the pomegranate seeds if using fresh ones.
- Remove sprouts from the oven and drizzle with balsamic vinegar while hot; toss gently to combine.
- Add pomegranate seeds just before serving for maximum freshness.
Notes
- This dish is best served immediately for maximum freshness.
- If using dried pomegranate seeds, add them during roasting for a different flavor profile.
- The optional honey can add a touch of sweetness if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving