Roasted Brussels Sprouts with Pecans and Pomegranate
Servings 4
Equipment
- Large Baking Sheet
Ingredients
- 1 lb Brussels sprouts trimmed and halved
- 1 tbsp olive oil
- Sea salt and freshly cracked black pepper to taste
- Garlic powder to taste
- Pinch of crushed red pepper flakes to taste
- 1 large shallot sliced in rings
- 2-3 tsp balsamic vinegar to taste
- 2 tbsp candied pecans chopped
- 2 tbsp pomegranate arils
- 2 tbsp feta cheese crumbles
- 2 tsp fresh parsley chopped
Instructions
- Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.
- Toss the Brussels sprouts with olive oil, sea salt, freshly cracked black pepper, garlic powder, and crushed red pepper flakes to taste, until well coated. Pour onto the baking sheet in an even layer.
- Place in the oven to bake for 10 minutes.
- Remove from the oven, add the shallots, and toss everything together.
- Return to the oven for 10 minutes, or until tender.
- Sprinkle the balsamic vinegar over the roasted veggies and toss to coat evenly.
- Pour into a serving bowl and top with candied pecans, pomegranate arils, feta cheese, and parsley.
- Serve immediately. Enjoy.