I made a classic holiday dish like Brussels sprouts glamorous by adding ruby red pomegranate seeds. Spare yourself the job of plucking the seeds from the fruit -- it's a thankless task better left to the produce department. They are usually packed in containers near the prepared fresh fruit.
Recipe from "Donatella Cooks" by Donatella Arpaia/Rodale Books, 2010.
|1 quart small Brussels sprouts, trimmed of outer leaves and halved through the stem end||1 cup walnuts, toasted|
|8 tablespoons extra-virgin olive oil||1/2 cup fresh pomegranate seeds|
|Kosher salt and freshly ground black pepper||2 ounces pecorino cheese, shaved on the large straight blade of a box grater, for garnish|
|Juice of 2 lemons|
Preheat the oven to 450 degrees Fahrenheit.
Combine the Brussels sprouts and 3 tablespoons of olive oil in a large bowl and toss to coat. Season with salt and pepper. Transfer to a rimmed baking sheet and roast until fork tender and some of the outer leaves are crunchy, about 20 minutes. Set aside to cool.
Meanwhile, whisk together the remaining 5 tablespoons of olive oil and the lemon juice in a small bowl. Toss the sprouts in a large bowl with the walnuts and pomegranate seeds. Transfer to a rimmed serving platter. Season with salt and pepper and drizzle with the vinaigrette. Sprinkle the pecorino on top and serve.
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