The Recipes

Roasted Brussels Sprouts with Horseradish Vinaigrette

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!

INGREDIENTS:

- 6-7 Brussels sprouts, end removed and halved

- 1 pomegranate

- 1 T. fresh or prepared horseradish

- 1 T. champagne vinegar

- olive oil, salt, pepper

DIRECTIONS:

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.

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Meanwhile, whisk together the horseradish and vinegar.  Slowly whisk in the oil and season with salt and pepper.

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To get the seeds out of the pomegranate, cut it in half.  

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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.

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Remove the Brussels sprouts from the oven and toss them in the vinaigrette.  Plate them and top with the pomegranate seeds.

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