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Products used: Cilantro & Roasted Onion Olive Oil, Red Apple Balsamic Vinegar, Sicilian Sea Salt
1 lb Brussels Sprouts, trimmed, halved, and outer leaves removed
3 Tbsp SOOC Cilantro & Roasted Onion Olive Oil
1 Tbsp SOOC Red Apple Dark Balsamic Vinegar, plus 1-2 Tbsp for finishing
1 whole Pomegranate or 1 ½ cup Pomegranate Seeds
Fresh Ground Pepper
SOOC Sicilian Sea Salt
Preheat the oven to 425°F. In a large bowl toss the Brussels sprouts, Cilantro & Roasted Onion Olive Oil, and 1 Tbsp of the Red Apple Balsamic Vinegar.
Roast in the oven for 25 minutes, or until tender, tossing the sprouts every 10 minutes.
Meanwhile breakdown the whole pomegranate, if using. Cut off one end and make an 'X' shape all around the pomegranate. Pull apart the pomegranate into quarters, remove the seeds into a bowl and set aside.
When the sprouts are finished, season with salt and pepper to taste.
Put the sprouts in a serving bowl and stir in the pomegranate seeds. Add another 1 - 2 Tbsp of the Red Apple Balsamic Vinegar to taste; toss to incorporate. Serve immediately – the Brussels sprouts will be hot and will slightly warm the seeds. Can be doubled, but adjust roasting time as needed.
