Opinions regarding Brussels sprouts differ strongly and I am firmly on the "love" side. My favorite way to cook these cute little veggies is by roasting - this brings out so much flavor and sweetness and I have to stop myself from sneaking too many from the baking pan. In this recipe, I include maple syrup for added sweetness and pomegranate seeds for a pop of color and fruity flavor. —BlueKaleRoad
Brussels sprouts, sliced in half and any discolored leaves removed
Olive oil to toss
pomegranate seeds, about half a large pomegranate
Preheat the oven to 375 degrees. In a mixing bowl, toss the Brussels sprouts with a few drizzles of olive oil. Spread the sprouts in a single layer on a rimmed baking sheet, cut sides down. Roast for 20 minutes, or until the sprouts are tender and deep golden brown on their cut sides and showing some crispy edges.
In a small bowl, whisk the maple syrup, vinegar and salt together. Remove the baking pan from the oven. Drizzle the syrup mixture over and use a spatula to lift the sprouts and gently toss to coat. Spread evenly again.
Return the baking pan to the oven and roast for another 5 minutes. Combine the Brussels sprouts with the pomegranate seeds in a serving bowl and enjoy.
I am a passionate home cook for my family and friends. I recently started writing a food blog (www.bluekaleroad.com) and love creating new recipes, writing about food and sharing stories. We are part of a CSA and really appreciate all the terrific produce grown in the Seattle area. In a continued effort to eat locally, we started raising backyard chickens (love our little flock!) and are enjoying the beautiful, fresh eggs. The Food52 community is inspiring and I find myself glued to the site checking out delicious recipes!