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Brussels Sprouts with Pomegranate Arils

ROASTED BRUSSELS SPROUTS WITH POMEGRANATE SEEDS

A vibrant, fresh take on traditional brussels sprouts, exotic and warm.
Course Side Dish
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • Enough brussels sprouts for the occasion (I'll leave it to you to determine if this will be a side or the main course, and how many you are feeding) Assume that each person can eat 3-4 sprouts which have been halved
  • olive oil enough to coat everything lightly
  • ground cumin
  • coriander seed (or ground coriander if this is all you have)
  • celery seed
  • lemon juice for drizzling afterwards
  • kosher salt
  • cracked pepper
  • pomegranate seeds a generous handful (or replace with chopped toasted hazelnuts)

Instructions

  1. Preheat oven to 375 F.
  2. Trim and cut brussels sprouts in half.
  3. Toss in olive oil (just enough to coat) and sprinkle with cumin, coriander and celery (adjust to your taste, but I would think no more than 1 tsp of each will be enough if preparing enough to feed 8.)
  4. Spread out in a baking pan, and roast, turning occasionally, until tender and slightly charred. Add more oil if necessary. This will take approximately 40 minutes.

  5. Put into your serving dish and drizzle with freshly squeezed lemon juice (about 1 tbsp for 8 people) and season with salt and pepper to taste. 

    Add as many pomegranate seeds as strikes your fancy (don't skimp!) Toss and serve.

Recipe Notes

This is perfect as a side dish. But feel free to make enough to feed as a main by adding toasted walnuts or almonds, and serving it over basmati rice.

Adapted from from a photo by Sarah Phillips on Instagram