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roasted brussel sprouts with pomegranate

Roasted Brussel Sprouts with Pomegranate

Michele Pesula Kuegler
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Course Appetizer

Ingredients
  

  • 1 pound brussel sprouts
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon maple syrup
  • 1/4 cup pomegranate arils
  • 1/4 teaspoon kosher salt

Instructions
 

  • Preheat oven to 425°F.
  • Trim ends of brussel sprouts, and cut large sprouts in half.
  • Place brussel sprouts on baking sheet, and drizzle with oil.
  • Toss to cover all brussel sprouts with oil.
  • Spread brussel sprouts so none are touching and are all cut side down.
  • Bake for 10 minutes.
  • Remove brussel sprouts from oven, and flip.
  • Return to oven for an additional 8 minutes.
  • Remove brussel sprouts from oven, and push into a pile.
  • Drizzle with maple syrup.
  • Carefully toss brussel sprouts to coat evenly.
  • Sprinkle with salt.
  • Spread brussel sprouts over pan so none are touching again.
  • Return to oven for 4 minutes.
  • Transfer brussel sprouts to a serving bowl.
  • Top with pomegranate arils.
  • Serve.