Here’s a simple recipe for your holiday table.
This colorful holiday dish is sure to entice even the pickiest of eaters. Brussel sprouts are packed with Vitamin C, B6 and fiber. Roasting this cruciferous vegetable brings out their nutty sweetness and the jewel like seeds adds texture and brightness.
- 1 pound Brussels sprouts, trimmed and halved
- 1 large shallot, sliced
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 2-3 teaspoons white balsamic vinegar
- ⅓ cup crumbled goat cheese
- ¼ cup pomegranate seeds
- toasted walnuts (optional)
Preheat oven to 400 degrees F. Toss Brussels sprouts with shallot, oil, salt and pepper in a medium bowl. Spread on a large rimmed baking sheet. Roast the Brussels sprouts until tender, 20 to 22 minutes. Return to the bowl and toss with vinegar to taste. Generously sprinkle with goat cheese and pomegranate and walnuts if desired. Happy Thanksgiving!