This will be an excellent addition to your holiday table, or a healthy lunch or side depending on your appetite. Plus, the red and green colors just sing of the season!
Roasted Brussels Sprouts with Horseradish Vinaigrette
Serves: 1 Time: 45 minutes, but most idle Difficulty: Not at all. 'Tis the season!
- 6-7 Brussels sprouts, end removed and halved
- 1 pomegranate
- 1 T. fresh or prepared horseradish
- 1 T. champagne vinegar
- olive oil, salt, pepper
Preheat the oven to 350 degrees.
Toss the Brussels sprouts in olive oil and season with salt and pepper. Scatter on a baking dish and roast in the oven until browned - about 30-35 minutes.
Meanwhile, whisk together the horseradish and vinegar. Slowly whisk in the oil and season with salt and pepper.
To get the seeds out of the pomegranate, cut it in half.
Fill a bowl with cold water. Submerge the halves and break them into pieces until the seeds fall out. They will sink to the bottom. Discard the flesh and remaining water.
Remove the Brussels sprouts from the oven and toss them in the vinaigrette. Plate them and top with the pomegranate seeds.