Balsamic Roasted Brussels Sprouts and Pomegranate

Please stop boiling your Brussels sprouts! I was never a fan of Brussels sprouts until I had them roasted. It’s revolutionary when you remove water from a vegetable instead of adding water to it. Of course it tastes better and crispy over mushy! Make sure you roast yours till they are good and crispy! This winter side dish takes advantage of in season colorful pomegranates – full of antioxidants.

Note: Pomegranates are easy to de-seed under water. The skins float to the top and the seeds stay at the bottom of the bowl. You can pick off the pieces of skin that floated to the top and then drain out the water using a colander

Serves 4

1 pound Brussels sprouts, trimmed and halved

1 teaspoon balsamic vinegar

1 ½ teaspoons maple syrup

1 ½ teaspoons olive oil

Pinch of salt

½ of the seeds of a large pomegranate

¼ cup chopped walnuts (optional)

Salt and pepper to taste

Directions:

1.Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

2. In a medium bowl, add Brussels sprouts and toss with balsamic vinegar, maple syrup, olive oil and salt.

3. Transfer Brussels sprouts to the baking sheet, in a single layer, cut halves facing down. Bake for 25-30 minutes, or until tender and browned.

4. In the meantime, toast walnuts in small frying pan over low to medium heat, for about 5 minutes or until lightly browned and fragrant.

5. Toss Brussels sprouts with pomegranate seeds, walnuts and season with salt and pepper to taste.

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