Ingredients:

• 2 lbs Brussels sprouts, trimmed and halved
• 2 Tbsp olive oil
• 1/2 tsp red pepper flakes
• 1 cup fresh pomegranate arils
• 3 Tbsp olive oil
• 2 Tbsp balsamic vinegar
• 2 cloves garlic, chopped
• kosher salt and freshly cracked black pepper to taste

Preparation:

1. Preheat oven to 425°F.
2. Place the halved Brussels sprouts on a parchment lined baking sheet. Drizzle with olive oil and season with salt, pepper and red pepper flakes. Transfer the baking sheet into the oven and roast for 25-30 minutes until the sprouts are fully cooked and the edges are crispy.
3. Remove from the oven and set aside.
4. In a large bowl, whisk together the olive oil, balsamic vinegar, garlic, salt and pepper until well combined.
5. Add the roasted Brussels sprouts to the vinaigrette and top with the pomegranate. Toss to combine and serve immediately.

Yield: 6 servings as side dish, more as appetizer

From the Kitchen of: Lauren