There are so many reasons to love Fall – two of them are Brussels sprouts and pomegranates. The combination of these two foods is remarkable. Bitter earthy sprouts, with sweet, tart pomegranates are just made for each other and they’re so pretty. The bright green against the ruby red – I just love this. And easy? So easy.
- a whole mess of Brussels sprouts (I think I had two pounds)
- 2 pomegranates
- a big glub of olive oil
- Sea salt (kosher salt would be ok – but I love the Mediterranean sea salt)
Clean the sprouts well – they can be pretty dirty. Cut the sprouts in half and trim the hard stem part from the end. put on a sheet pan and set aside.
Preheat the oven to 400 degrees.
For the pomegranates… well there are lots of ways that people tell you to prepare them. This is my favorite. When he mentions that you should score the pomegranate, take him at his word. If you cut too deep, rather than just scoring – you’ll make a mess.
Pick through to make sure you don’t have a lot of membrane and pour the seeds onto the sheet pan with the sprouts. Pour a big glub of olive oil and a couple of big pinches of salt over everything and using your hands, toss well to make sure everything is coated.
Cook for about 20-25 minutes or until the sprouts are tender enough to bite. We served them with roasted chicken breast that we browned in a pan on both sides for about 4 minutes per side and the roasted in the oven for the length of time that it took to get the veggies cooked – about 20-25 minutes.
The balance of flavors and the beautiful colors make this a very appetizing dish – I would say you could make this, not only for a weeknight dinner, but it would make a beautiful addition to a winter holiday meal.
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