I really shouldn’t go grocery shopping while hungry. I walked into Sprouts and the first thing I spotted was a gorgeous pile of Brussels sprouts by the pound. Yes, please! Now, there is no reason one single person should ever need four pounds of Brussels sprouts at one time, so I may have a been a bit over zealous, but some of those delicious green balls turned into a gorgeous side dish, Pomegranate Roasted Brussels Sprouts, which just happen to be a perfect addition to your Valentine’s Day meal!
Ingredients:
- Brussels Sprouts
- 1 Cup Pomegranate Juice
- ½ Cup Balsamic Vinegar
- Pomegranate Arils (Seeds)
- Olive Oil
- Salt and Pepper to Taste
- Lemon Wedge
Instructions:
1. Preheat your oven to 400 degrees.
2. Peel any yellow leaves from the (washed) Brussels sprouts.
3. Cut of the stems of the Brussels sprouts then slice each in half.
4. In a large bowl toss Brussels sprouts with enough olive oil to coats (a tablespoon or two should be sufficient) and salt and pepper to taste.
5. Spread oil coated Brussels sprouts on a baking pan lined with parchment paper and pop into the preheated oven for 30-35 minutes or until the sprouts begin to turn a golden brown.
6. While the sprouts are roasting, in a small sauce pan on medium heat combine balsamic, pomegranate juice, and lemon.
7. Bring to a slow boil then reduce heat to low and let simmer for 10 minutes to allow flavors to melt.
8. Remove lemon and let cool.
9. When the sprouts are done toss with pomegranate arils.
10. Plate the Brussels sprouts and drizzle with Pomegranate Balsamic.
11. Enjoy hot!
I know Brussels sprouts are a rather polarizing food, but I love them! Add a bit of sweetness to them and you are good to go! I also love them as a healthy side with the perfect pop of deep red for a gorgeous addition to your Valentine’s Day table!
What are your favorite ways to eat Brussels sprouts? Let me know in the comments below!
