Roasted Brussels Sprouts with Pomegranates

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.

Roasted Brussels Sprouts with Pomegranates

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    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


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    • 1

      Preheat the oven to 450 degrees Fahrenheit.

    • 2

      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.

    • 3

      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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