Roasted Brussels Sprouts with Pomegranate & Feta
Tender caramelized Brussels sprouts roasted to perfection and topped with the sweet crunch of pomegranate seeds and salty feta. A contrast of flavors (and colors) makes this the perfect side dish for the season!
Ingredients
- 1 1/2 pounds Brussels sprouts ends trimmed and outer leaves removed (large sprouts halved)
- 2 tablespoons olive oil
- 1/8 teaspoon kosher salt + more to taste
- 2 ounces feta cheese crumbled
- 1/4 cup pomegranate arils
- 1 tablespoon pomegranate molasses
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Prepare sprouts. First, rinse them well, then cut any brown ends off of the bottom and remove any shriveled or brown leaves. Cut larger sprouts in half so that all pieces are roughly the same size. Rinse and shake off excess water.
- Pour sprouts onto a large rimmed baking sheet, drizzle with the olive oil, and toss gently until well-coated. Sprinkle with 1/8 teaspoon salt.
- Bake, turning every 10 minutes, until tender and browned, about 30 minutes.
- Remove from oven and arrange on a plate. Sprinkle feta and pomegranate seeds over the top, then drizzle with the pomegranate molasses. Taste and add additional salt if desired. Serve.