If I could choose only one way to prepare vegetables forever more, it would definitely be roasting. Roasting not only gives vegetables a soft and tender texture, but also provides depth of flavor that cannot be beat. Oh, and it’s super easy! If you think you don’t like a certain vegetable, try roasting – you may change your mind! This roasted vegetable side dish is my new addiction. Sweet Brussels sprouts paired with crunchy roasted walnuts (which taste like popcorn – is this just me?) and juicy pomegranate – perfection. Not to mention you have a plate full of seasonal color 🙂
Recipe notes: For more on pomegranate, including how to open one, see this recipe.
- 2 pounds Brussels sprouts, ends trimmed & halved
- Olive oil
- 1/2 cup walnuts, chopped
- 1 pomegranate, arils removed
Preheat oven to 400 degrees. Place Brussels sprouts on a rimmed baking pan. Drizzle with olive oil and season generously with S/P; toss to coat.
Roast for about 25 minutes, or until sprouts just begin to brown and are tender. Take the pan out of oven and sprinkle the chopped walnuts on top. Return to the oven and roast for another 2 minutes. Remove from the oven and plate. Sprinkle fresh pomegranate arils on top of the brussels sprouts and serve immediately.
Recipe source: Original
Time: 40 minutes