Roasted Brussels Sprouts with Pomegranate and Balsamic
Equipment
- Baking sheet
- Mixing bowl
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup pomegranate seeds
- 2 tablespoons balsamic vinegar
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Place the halved Brussels sprouts in a mixing bowl. Drizzle with olive oil, then sprinkle with salt and black pepper. Toss until the sprouts are evenly coated.
- Spread the sprouts in a single layer on the prepared baking sheet. Roast for 20 to 25 minutes, stirring once halfway through, until the edges turn golden and crisp.
- Remove the baking sheet from the oven. Drizzle the balsamic vinegar over the hot sprouts and toss gently to coat. Transfer to a serving dish and scatter the pomegranate seeds on top before serving.
Notes
Roast the sprouts on a single layer to keep them from steaming. Add the pomegranate seeds after roasting so they stay fresh and pop against the warm vegetables. Leftovers store in the fridge for two days and reheat well in a skillet to restore crispness.
Course: Side Dish
Cuisine: American
Equipment: Baking sheet, Mixing bowl
Cuisine: American
Equipment: Baking sheet, Mixing bowl