Roasted Brussels Sprouts With Almonds & Pomegranate
Roasted Brussels sprouts with almonds and pomegranate, the perfect holiday side dish. This work is licensed under the Creative Commons Attribution 3.0 Unported License. To view a copy of this license, visit http://creativecommons.org/licenses/by/3.0/
Ingredients
- 0.75 cupMarcona almonds, roasted and roughly chopped
- 4 tbspExtra Virgin Olive Oil
- 1 pinchkosher salt
- 0.25 teaspoonblack pepper
- 2.5 poundsBrussels sprouts, trimmed, outer leaves removed, and halved
- 1 tbsplemon juice
- 0.5 cuppomegranate seeds
- 0.25 cupfresh parsley, finely chopped
- 0.5 cupshaved parmesan, for garnish (optional)
Instructions
- 1
Preheat the oven to 350 degrees F.
- 2
Place the almonds on a baking sheet and roast in the uneven till fragrant, about 10 minutes. Remove from the oven and allow to cool. Once cool enough to handle, roughly chop and set aside.
- 3
Increase the oven to 425 degrees F.
- 4
Toss the sprouts with 3 tablespoons olive oil, a generous amount of salt and the black pepper. Place the seasoned sprouts on the baking sheet you used to roast the almonds. Place in the oven and roast till they are beginning to brown and get crispy, about 20 minutes. Remove from he oven and allow to cool slightly.
- 5
Once the sprouts are cool, drizzle with the remaining 1 tablespoon of olive oil and lemon juice. Add the chopped roasted almonds pomegranate seeds and parsley, toss well to coat. Garnish with shaved parmesan, if using. Serve sprouts warm or at room temperature.