Brussels sprouts are an underrated vegetable. We only have them here a couple times a year – usually because when I serve them, no one even wants to try them. I also love pomegranates and was excited when I saw them at the store, and 1 had to come home with me. We were making some small steaks on the grill and instead of the normal salad or grilled asparagus we often have with them, I decided to put this together instead. The texture contrast and the bit of sweetness really made the dish pop, and for once, the brussels sprouts were eaten!
1 lb brussels sprouts
1 pomegranate, seeded
1 tablespoon balsamic vinagrette
1 tablespoon olive oil
salt and pepper to taste
Preheat the oven to 375F. Wash the brussels and remove any extra leaves, then cut in halves. Place on a baking sheet, cut sides down and put the olive oil, salt, and pepper on top. Place in the oven and bake for about 15 minutes. They’ll just be starting to brown. Remove the seeds from the pomegranate and mix in the balsamic. Place the brussels in a dish and mix the pomegranate seeds in. Serve right away. Will make enough for 4-6 as a side dish.