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Roasted Brussels Sprouts with Pomegranate
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Serving Size -
4
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Prepared By -
Janine & Terry
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Recipe Rating
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1 quart small Brussels sprouts, trimmed of outer leaves and halved through the stem end |
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8 tablespoons extra-virgin olive oil |
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Kosher salt and freshly ground black pepper |
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1/2 cup fresh pomegranate seeds |
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2 ounces pecorino cheese, shaved on the large straight blade of a box grater, for garnish |
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Preheat the oven to 450 degrees Fahrenheit.
Combine the Brussels sprouts and 3 tablespoons of olive oil in a large bowl and toss to coat. Season with salt and pepper. Transfer to a rimmed baking sheet and roast until fork tender and some of the outer leaves are crunchy, about 20 minutes. Set aside to cool.
Meanwhile, whisk together the remaining 5 tablespoons of olive oil and the lemon juice in a small bowl. Toss the sprouts in a large bowl with the walnuts and pomegranate seeds. Transfer to a rimmed serving platter. Season with salt and pepper and drizzle with the vinaigrette. Sprinkle the pecorino on top and serve.
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