Roasted Brussel Sprouts with Pomegranate
2 pounds brussel sprouts
Seeds of 1 pomegranate
1/2 cup sliced almonds
Salt and pepper
1/4 cup pomegranate juice
2 teaspoons olive oil
1/8 teaspoon chipotle chile powder (or more, to taste)
Preheat oven to 400F
1. Wash, trim, and halve the brussel sprouts. Toss with a a tablespoon or two of olive oil along with a sprinkle of salt and pepper, until everything is evenly coated, and lay them on a cookie sheet in a single layer. Bake for about 40 minutes until the brussel sprouts start getting charred a bit around the edges while the insides are still tender. Set aside and allow them to cool.
2. While the brussel sprouts roast, seed the pomegranate and set aside. My favorite method involves taking out the seeds in a large bowl of water. It’s quick, easy, and saves your clothes from stains. A handy how-to video can be found here.
3. Mix the pomegranate juice, olive oil, and chipotle in a small bowl and set aside.
4. Toss the roasted brussel sprouts, pomegranate seeds, and vinaigrette together until everything is evenly coated. Mix in the almonds just before serving, and enjoy the dish cold or room temperature.