These definitely aren’t your Grandma’s boiled brussels sprouts. If you’ve only ever had them boiled then I beg of you to try them roasted. I’m a huge fan of all things roasted. Maybe you remember our OVEN ROASTED TOMATOES or our ROASTED STUFFED SQUASH. Roasting brings out wonderful deep flavors and roasting brussels sprouts are no exception. Then when you add a sprinkling of pomegranate arils it takes it to a whole new flavor floor. If you’ve never opened a pomegranate you can check out my video HOW TO OPEN A POMEGRANATE
Roasted Brussels Sprouts with Pomegranate Arils
What you’ll need:
1 pound brussels sprouts – trimmed and halved
extra virgin olive oil
2 tablespoons pomegranate arils
What to do:
1. Preheat oven to 375 degrees.
2. Into a medium bowl add: brussels sprouts. Drizzle enough olive oil to coat. Season with salt and pepper. Toss to combine.
3. Transfer brussels sprouts to a rimmed baking sheet. Bake for approximately 20-25 minutes. 5 minutes prior to removing from oven sprinkle pomegranate arils over brussel sprouts.