In my family, Brussels sprouts are a staple at not only every holiday meal, but also any roast dinner. I personally love them prepared any way, even steamed to death and covered in olive oil. But roasting is by far my favorite way to prepare these delicious little cabbages. Because of their shape and all the grooves of the leaves they hold on to sauces and flavors really well. Just be careful about over-saturating them as they can turn from moist to soggy very quickly. In this recipe, they’re doused in pomegranate and a light dressing. It’s best served hot or warm but also preps well ahead of time for lunch.
Free from: peanuts, nuts, dairy, egg, soy, wheat, fish, shellfish
Alternatives: Lemon or lime juice can be used instead of orange, and honey can replace maple syrup
4 cups peeled, trimmed, and halved Brussels sprouts
1 tbsp. Olive oil
1/3 cup Pomegranate seeds
1 diced pear
salt and pepper to taste
2 tbsp. maple syrup
2 tbsp. orange juice
Preheat the oven to 375F and line a baking tray with parchment paper. Toss the sprouts in olive oil and season with salt. Spread them out evenly on the tray and roast for 45 minutes, or until crispy and golden. Add them to a large mixing bowl along with all the other ingredients and toss well. Serve the salad warm.
Serves 4 as a side dish