Roasted Brussels Sprouts Salad

Name: Roasted Brussels Sprouts Salad
Total time: 1 h 10 min
Ingredients: 2 pounds Brussels sprouts, trimmed and halved; 2 tablespoons olive oil; kosher salt and freshly cracked black pepper; ½ teaspoon red pepper flakes; 1 cup POM POMS Fresh Pomegranate Arils; 3 tablespoons olive oil; 2 tablespoons balsamic vinegar; 2 cloves garlic chopped; kosher salt and freshly cracked black pepper to taste

whatsgabycooking.com

Your recipes

Total: 70

Servings: 6

Ingredients

Remove All · Remove Spices · Remove Staples

2 pounds Brussels sprouts, trimmed and halved2 tablespoons olive oilkosher salt and freshly cracked black pepper½ teaspoon red pepper flakes1 cup POM POMS Fresh Pomegranate Arils3 tablespoons olive oil2 tablespoons balsamic vinegar2 cloves garlic choppedkosher salt and freshly cracked black pepper to taste

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Pre-heat oven to 425 degrees F.

Step 2

Place the halved Brussels Sprouts on a parchment lined baking sheet. Drizzle with olive oil and season with salt, pepper and red pepper flakes. Transfer the baking sheet into the oven and roast for 25-30 minutes until the sprouts are fully cooked and the edges are crispy.

Step 3

Remove from the oven and set aside.

Step 4

In a large bowl, whisk together the olive oil, balsamic vinegar, garlic, salt and pepper until well combined. Add the roasted Brussels sprouts to the vinaigrette and top with the POM POMS. Toss to combine and serve immediately.