Guest Recipe: Roasted Brussels Sprouts with Sliced Almonds and Pomegranates | KCET
Guest Recipe: Roasted Brussels Sprouts with Sliced Almonds and Pomegranates
'Tis the season for sharing, caring, gifts, movie marathons, a whole lot of family time, realizing why you moved away from your family in the first place, alcohol, coffee, and many, many, many sweaters. And throughout it all, a whole lot of food being eaten and new holiday recipes given a whirl! So for the rest of this week, with the help of Venice-based food blogger Joy the Baker, we're posting a quartet of her delicious recipes to try out this holiday season.
Today: Roasted Brussels Sprouts with Sliced Almonds and Pomegranatesy
Note: The recipe serves six.
2 pounds fresh Brussels sprouts
¼ cup olive oil
¾ cup sliced almonds
1 teaspoon coarse sea salt
½ teaspoon freshly ground pepper
½ cup pomegranate seeds
Place rack in the center and upper third of the oven. Preheat oven to 375 degrees F.
To prepare the Brussels sprouts, trim the bottom off each sprout and slice in half or in quarters and place sprouts on two rimmed baking sheets. Drizzle with olive oil and sliced almonds. Sprinkle with salt and pepper and place in the oven.
Roast Brussels sprouts until tender and golden brown, about 35-40 minutes, removing pans once or twice during baking to stir and toss the Brussels sprouts.
Transfer sprouts to a large bowl and toss with pomegranate seeds. Season with salt and pepper, to taste. Serve warm.