Roasted Brussel Sprouts with Balsamic and Pomegranate

Brussels Sprouts – either you love them or hate them and those that hate them complain that they are mushy, bitter and smelly. Roasting them brings out their inherent sweetness and nuttiness with a crispy texture that is a blank canvas to add your favorite flavors.   Try adding a drizzle of balsamic vinegar, or pair with pancetta, garlic or pomegranate seeds.

2 pints fresh Brussels Sprouts
2 tablespoon Olive oil
Kosher Salt and Pepper
Sheet pan

Preheat oven to 400 degrees.
Wash and trim the sprouts of any brown or yellowed leaves. Cut each sprout in half from top to bottom, so the stem is still intact.
Place on the sheet pan, and drizzle with olive oil. Liberally add salt and pepper.
Roast at 400 degrees for 25 to 35 minutes. With a spatula, turn sprouts halfway through the cooking. Check for doneness by inserting the tip of a paring knife into a sprout. Sprouts should be tender, but still a bit firm and have some caramelization. Serve immediately.

Before serving, drizzle with Balsamic vinegar that has been reduced to a syrup and sprinkle with pomegranate seeds.

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