Pomegranate Brussels Sprouts

These pomegranate Brussels sprouts are undeniably delicious. Whether enjoyed as a comforting side dish in the fall and winter or as a refreshing addition to your year-round menu, they're sure to be a crowd-pleaser.

Ingredients

1 pound brussels sprouts, trimmed and halved

1 large shallot, sliced

1 tbsp extra virgin olive oil

1 tbsp honey

1/3 cup crumbled goat cheese

1/4 cup pomegranate seeds

balsamic glaze

sea salt

Instructions

1. Preheat the oven to 400°F.

2. In a large bowl, combine the Brussels sprouts and shallot. Drizzle with olive oil and sprinkle with sea salt. Toss to coat evenly.

3. Spread the Brussels sprouts and shallots in a single layer on a baking sheet. Roast in the preheated oven for about 25 minutes or until tender and lightly browned.

4. Return the roasted Brussels sprouts and shallots to the bowl. Drizzle with honey and balsamic glaze to taste, tossing gently to coat.

5. Sprinkle the warm mixture with crumbled goat cheese and pomegranate seeds. Enjoy!

Recipe Notes:

- To double the recipe, ensure the Brussels sprouts are spread out in a single layer on two baking sheets to promote even roasting rather than steaming.