Gallery

Recipe Summary test

prep:
15 mins
total:
15 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees . In a small saucepan, boil the pomegranate juice, sugar and lemon juice, stirring often, until reduced by about three-quarters (you'll have 1/4 cup glaze), about 8 minutes.

    Advertisement
  • In a bowl, whisk the EVOO, onion and vinegar; season with salt and pepper. Trim off the woody stems from the sides of the Brussels sprouts stalk, if necessary. Place the stalk on a foil-lined baking sheet; brush the vinaigrette onto the sprouts.

  • Roast for 45 minutes or until the sprouts are tender, turning every 15 minutes. During the last 10 minutes of cooking, brush often with the glaze. Transfer to a platter; sprinkle with the pomegranate seeds. Serve with kitchen shears for removing the sprouts.

Advertisement