This Brussels sprouts recipe is a quick and easy side dish to accompany beef, chicken, or pork. By roasting the sprouts their bitter taste is eliminated and a nutty flavor is produced, which makes them a good dish to try on your picky eater. The pomegranate seeds and walnuts provide crunchy and sweet elements that will win over any person who claims not to like Brussels sprouts.
It may seem like extra work, but toasting the walnuts is worth the effort since it brings out their natural oils and minimizes their bitterness. Just arrange the walnuts on a baking sheet and place in a preheated oven at 375 degrees F. Toast them for 5-10 mins until they start to brown and smell toasted. Let them cool to room temperature and store in air tight bag or container.
- 1 pound - Brussels sprouts, trimmed and halved
- 2 Tablespoons - Olive oil
- Kosher salt and freshly ground black pepper
- 1/2 cup - Pomegranate seeds
- 1/4 cup - Walnuts, toasted and coarsely chopped
- 1 Tablespoon - Unsalted butter
Preheat oven to 425 degrees F. Heat oil over medium high heat in a roasting pan or large skillet. Add sprouts cut side down and cook for 5-7 mins. Season with salt and pepper and roast in the oven until the sprouts are nicely roasted and fork tender, approx. 20-25 mins. Remove from oven and add the pomegranate seeds, walnuts, and butter, toss to coat. Transfer to platter to serve.