Go Back

BALSAMIC ROASTED BRUSSELS SPROUTS WITH POMEGRANATE, FETA & MINT.

Print Recipe
Servings 5

Ingredients
  

Brussels Sprouts

  • 3-4 cups brussels sprouts
  • 5 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 2 sprigs fresh thyme leaves removed
  • 1 1/2 tablespoons balsamic vinegar
  • 2-3 tablespoons chopped fresh mint leaves
  • 1/4 cup crumbled feta
  • 1/4 cup pomegranate seeds

Pomegranate Roasted Pecans

  • 1/2 cup pecan halves
  • 1/2 teaspoon olive oil
  • 1 teaspoon maple syrup
  • 1 teaspoon pomegranate molasses or balsamic vinegar
  • salt and fresh cracked pepper to taste

Instructions
 

  • Preheat oven to 450ºF.
  • Wash and trim bottoms off Brussels sprouts, then slice in half from top to bottom.
  • Prepare two 12″ cast iron pans, dividing the oil evenly between each. Heat over medium-high flame about a minute, then divide Brussels sprouts between the two pans, placing cut side down down. Keep any stray leaves out of the pans for now—you’ll add them in to roast later. Sprinkle with sea salt and fresh thyme leaves.
  • Cook until the bottoms begin to brown, then add stray Brussels leaves and shake pans gently. Add balsamic vinegar (divided between pans), stir to coat, and place in oven.
  • Let roast for 10 minutes, then check and give another shake. Another 10 minutes, and another check and shake. Remove from oven when outer Brussels sprout leaves are crispy golden brown and sprouts are soft (20-25 minutes total).
  • While they roast, mix olive oil, maple syrup, pomegranate molasses or balsamic, and salt and pepper in a bowl. Add pecans, and toss to coat. Place on a baking sheet and add to rack below sprouts for 3-5 minutes. Remove when fragrant. Set aside.
  • Serve Brussels sprouts while hot or warm, topped with pomegranate, feta, pecans, and fresh mint.