Serves: 5 | 35min
Ingredients:
- 3 tbsp pomegranate balsamic vinegar
- 1 1/2 pounds Brussels sprouts
- 3 tbsp extra virgin olive oil
- 1/2 to 2/3 cup pomegranate arils
- Salt to taste
Preparation:
STEP 1
Preheat the oven to 375F. Line 2 baking sheets with parchment paper.
STEP 2
Trim the ends of the Brussels sprouts and slice them in half. Chop large sprouts into quarters. Toss with the olive oil and a good pinch of salt. Divide the sprouts between 2 baking sheets and roast for 20 to 25 minutes, stirring halfway through.
STEP 3
Let the Brussels sprouts cool for a few minutes before tossing them with 3 tbsp of the pomegranate balsamic glaze and the pomegranate arils. Taste and add more glaze if you like. Serve immediately.
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