Our Fall Favorite side dish: Roasted Brussels sprouts with Pomegranate!
Ingredients:
1 1/2 pounds Brussels Sprouts
3 tablespoons Olive Oil
1/2 to 2/3 cup Pomegranate Arils
Pinch of salt
Steps:
Preheat the oven to 375F and line a baking sheet with parchment paper.
Trim the ends of the brussels sprouts and slice them in half. Toss with the olive oil and a good pinch of salt.
Divide the sprouts between 2 baking sheets and roast for 20 to 25 minutes, stirring halfway through.
Toss the brussels sprouts with the pomegranate arils and enjoy!