Roasted Brussels Sprouts Salad

Name: Roasted Brussels Sprouts Salad
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 2 pounds Brussels sprouts, (trimmed and halved); 2 tablespoons olive oil; kosher salt and freshly cracked black pepper; ½ teaspoon red pepper flakes; 1 cup POM POMS Fresh Pomegranate Arils; 3 tablespoons olive oil; 2 tablespoons balsamic vinegar; 2 cloves garlic (chopped); kosher salt and freshly cracked black pepper to taste

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Prep Time: 5 minutes

Cook Time: 30 minutes

Total: 35 minutes

Servings: 6

Author : Gaby Dalkin

brussels sprout salad roasted brussels sprouts

Ingredients

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2 pounds Brussels sprouts, (trimmed and halved)2 tablespoons olive oilkosher salt and freshly cracked black pepper½ teaspoon red pepper flakes1 cup POM POMS Fresh Pomegranate Arils3 tablespoons olive oil2 tablespoons balsamic vinegar2 cloves garlic (chopped)kosher salt and freshly cracked black pepper to taste

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Instructions

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Step 1

Pre-heat oven to 425 degrees F.

Step 2

Place the halved Brussels Sprouts on a parchment lined baking sheet. Drizzle with olive oil and season with salt, pepper and red pepper flakes. Transfer the baking sheet into the oven and roast for 25-30 minutes until the sprouts are fully cooked and the edges are crispy.

Step 3

Remove from the oven and set aside.

Step 4

In a large bowl, whisk together the olive oil, balsamic vinegar, garlic, salt and pepper until well combined. Add the roasted Brussels sprouts to the vinaigrette and top with the POM POMS. Toss to combine and serve immediately.