ROASTED BRUSSELS SPROUTS WITH POMEGRANATE & JALAPEÑO

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    ROASTED BRUSSELS SPROUTS WITH POMEGRANATE & JALAPEÑO

    Roasted Brussels Sprouts! Quickly prepare this delicious twist on a classic side dish. It features a tangy balsamic garlic vinaigrette and an abundance of juicy fresh pomegranate arils. If you don't have time to seed a pomegranate, no worries! You can easily purchase fresh pomegranate seeds - also a tasty snack. The combination of the sweet pomegranate flavor and the acidity of the balsamic glaze, and jalapeño spice creates a perfect sweet-savory balance, with our fleur de sel & spice blend rounding out the dish. Serve it with you favorite protein (check out our recipes!)
    Prep Time5 minutes
    Cook Time30 minutes
    Course: dinner, Side Dish
    Cuisine: American
    Servings: 6 people

    Ingredients

    BRUSSELS SPROUTS

    • 2 pounds Brussels Sprouts, trimmed and halved
    • 2 tbs olive oil
    • 1 cup fresh pomegranate arils about 3 whole pomegranates, seeded
    • 1 jalapeño, seeded and sliced
    • 1 tbs honey
    • 1/3 tsp Sel Magique Spicy Blend about 2 pinches

    VINAIGRETTE

    Instructions

    • Preheat oven to 425 degrees f
    • Place the halved Brussels Sprouts on a parchment lined baking sheet. Drizzle with olive oil and honey, and season with a few pinches of Sel Magique. Transfer the baking sheet into the oven and roast for 25-30 minutes until the sprouts are fully cooked and the edges are crispy.
    • Remove from the oven and let rest.
    • In a large bowl, whisk together the olive oil, balsamic vinegar, garlic, a pinch of Magique and a grind of black pepper until well combined. Add the roasted Brussels sprouts to the vinaigrette and top with the Pomegranate arils. Toss to combine, and serve immediately.

    COMPLETE YOUR RECIPE

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