I’m so glad Brussels sprouts had a renaissance a few years ago. They were one of those vegetables that just seemed doomed to a legacy of steamed, overcooked mush, but were saved by roasting! This recipe works great with broccoli as well (another vegetable that easily could have suffered the same fate).
| Level: | Easy |
| Total: | 35 min |
| Active: | 5 min |
| Yield: | 4 servings |
Ingredients
- Two 12-ounce bags fresh Brussels sprouts halves
- 2 tablespoons extra-virgin olive oil
- 3/4 teaspoon kosher salt
- 1/8 teaspoon cracked black pepper
- 1/2 cup feta crumbles
- 1/3 cup pomegranate seeds
- 2 tablespoons chopped cilantro
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, toss the Brussels sprouts with the oil, salt and pepper. Spread out in a single layer on the prepared baking sheet. Bake for 15 minutes, then stir and flip. Bake until the Brussels sprouts are browned, another 10 to 12 minutes.
- Remove from the oven and transfer to a serving bowl. Top with the feta, pomegranate seeds and cilantro. Serve warm.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 195 |
| Total Fat | 11 g |
| Saturated Fat | 4 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 7 g |
| Sugar | 6 g |
| Protein | 9 g |
| Cholesterol | 17 mg |
| Sodium | 490 mg |
Reviews
Love the feta and pomegranate with the Sprouts
Looks yummy enough to try it out at my work potluck next week.
I gave this a 5 star, because the first one star rating was just given within minutes of the show ending!! It was posted without even making it or trying it. I love All Of the ingredients in this recipe and I always love Katie Lees’s veggie recipes, so I am anticipating it will be great at thanksgiving this year.