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–+ servings

Pomegranate-Studded Brussels Sprouts

Roasting Brussels sprouts in the oven produces an infinitely more delicious dish than the boiled Brussels sprouts of our childhood. The addition of pomegranate seeds not only enhances the flavor but also adds a beautiful burst of color, worthy of any celebratory winter feast.
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Servings: 8

Ingredients

  • 2 pounds Brussels sprouts
  • 1/2 cup pomegranate seeds
  • Drizzle of olive oil
  • Salt to taste
  • Ingredients for the vinaigrette
  • 2 teaspoons Dijon mustard
  • 2 teaspoons maple syrup
  • 3 teaspoons balsamic vinegar
  • 2 teaspoons orange zest
  • 3 teaspoons orange juice
  • 1 clove garlic crushed
  • 1/2 teaspoon of salt

Instructions

  • Heat the oven to 425ºF (218ºC). Trim the ends off the Brussels sprouts and cut them into quarters. On a large sheet pan, toss the sprouts with olive oil and lightly sprinkle them with salt. Roast for 10 minutes.
  • While the sprouts are roasting, prepare the vinaigrette. In a bowl, combine all the vinaigrette ingredients and whisk together until well combined.
  • At the 10-minute mark, stir the Brussels sprouts and cook for another 5 to 8 minutes until they begin to crisp. Remove them from the oven and toss lightly with the vinaigrette and pomegranate seeds. Transfer to a serving bowl and sprinkle fresh orange zest over the entire dish.
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