Joy the Baker’s Roasted Brussels SproutsBrooke McLay
I’ve been in love with Joy the Baker’s bright, friendly, and decidedly modern approach to baking ever since I stumbled upon her blog more than two years ago. Since then, she’s become a cookbook author, famous-person meeter, and parlayers of delicious eats–some of which are simple, healthy foods. Like her recipe for Roasted Brussel Sprouts. Could we love this festive little recipe any more? It requires just a handful of ingredients, a matter of minutes, and comes out looking bright and merry in every way. Even if you’ve never liked brussels, you might like Joy the Baker’s take on them!
Roasted Brussels Sprouts with Toasted Almonds & Pomegranate Seeds
- 2 pounds fresh Brussels sprouts
- ¼ cup olive oil
- ¾ cup sliced almonds
- 1 teaspoon coarse sea salt
- ½ teaspoon freshly ground pepper
- ½ cup pomegranate seeds
Place rack in the center and upper third of the oven. Preheat oven to 375 degrees F.
To prepare the Brussels sprouts, trim the bottom off each sprout and slice in half or in quarters and place sprouts on two rimmed baking sheets. Drizzle with olive oil and sliced almonds. Sprinkle with salt and pepper and place in the oven.
Roast Brussels sprouts until tender and golden brown, about 35-40 minutes, removing pans once or twice during baking to stir and toss the Brussels sprouts.
Transfer sprouts to a large bowl and toss with pomegranate seeds. Season with salt and pepper, to taste. Serve warm.
Recipe created by Joy Wilson (aka Joy the Baker)