Fiber-rich Brussels sprouts are tossed with aromatic shallots in heart-healthy extra-virgin olive oil and roasted to perfection.
Spread on a large rimmed baking sheet.
Roast the Brussels sprouts until tender, 20 to 22 minutes.
Return to the bowl and toss with 2 to 3 tablespoons vinegar to taste.
Sprinkle with 1/3 cup goat cheese and 1/4 cup pomegranate seeds.
To make ahead
Remove the pomegranate arils up to 3 days in advance.
Store them in an airtight container in the refrigerator or freeze them for up to 3 months.
Additionally, roast the Brussels sprouts beforehand and keep them in the fridge for about 3 days.
Frequently Asked Questions
Start by addressing the stem end of the sprout.
Remove any discolored leaves.
Rinse the sprouts thoroughly under cold running water to remove any dirt, and then slice them in half.
Next, score the skin along the six natural ridges.
Carefully break the pomegranate apart over the bowl of water, separating the arils from the pith and skin.
Rinse the arils until only the seeds remain.
Store leftovers in an airtight container in the fridge, where they will keep for 3 to 4 days.
If you anticipate having leftovers, consider storing the Brussels sprouts separately from the pomegranate arils and goat cheese.
This way, you’ve got the option to easily reheat the sprouts without compromising the other ingredients.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
