Description
Elevate your dining experience with Pomegranate Brussels Sprouts, a stunning dish that harmonizes the earthy flavors of roasted Brussels sprouts with the sweet burst of pomegranate seeds. Perfect for holiday feasts or weeknight dinners, this recipe is simple yet impressive, making it a must-try for any occasion.
Ingredients
Scale
- 1 lb Brussels sprouts, halved
- 1 cup fresh pomegranate seeds
- 2 tbsp extra virgin olive oil
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp balsamic vinegar
- ¼ cup feta cheese, crumbled (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Trim the ends off the Brussels sprouts and remove any yellow leaves. Halve them for even roasting.
- In a large bowl, toss the halved sprouts with olive oil, salt, and pepper until well coated.
- Spread the sprouts on a baking sheet in a single layer and roast for 25-30 minutes or until golden brown and tender.
- Once out of the oven, immediately add pomegranate seeds and drizzle with balsamic vinegar.
- Serve warm; if desired, sprinkle feta cheese on top before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 8g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 5mg