Recipe

		Roasted Brussels Sprouts with Pomegranate
		Serving Size - 4
		Prepared By - Janine & Terry
		Recipe Rating	Printer Friendly Recipe

1 quart small Brussels sprouts, trimmed of outer leaves and halved through the stem end

8 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

Juice of 2 lemons

1 cup walnuts, toasted

1/2 cup fresh pomegranate seeds

2 ounces pecorino cheese, shaved on the large straight blade of a box grater, for garnish

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.