Balsamic Brussels Sprouts With Feta, Pomegranate Recipe NOLA.com You are signed in as Edit Public Profile Sign Out The Times-Picayune Newsletters RSS Feeds Mobile Apps >Balsamic Brussels Sprouts with Feta, Pomegranate recipe Updated November 14, 2017 at 11:22 AM; Posted November 14, 2017 at 2:00 AM Charred Balsamic Brussels Sprouts with Feta and Pomegranate Seeds from "Friendsgiving" (2017, William Morrow/HaperCollins) by Alexandra Shytsman. () By Ann Maloney NOLA.com | The Times-Picayune This recipe from "Friendsgiving" (2017, William Morrow/HarperCollins, $12) by Alexandra Shytsman, a planning cookbook for a Thanksgiving celebration with your "family friends." This dish is as pretty to look at as it is to eat. Charred Balsamic Brussels Sprouts with Feta and Pomegranate Seeds Makes 6 to 8 servings 2 pounds brussels sprouts, trimmed 1/4 cup extra-virgin olive oil 1/2 teaspoon fine sea salt 1/4 teaspoon freshly ground black pepper 2 tablespoons balsamic vinegar 4 ounces feta cheese, crumbled 1/4 cup pomegranate seeds Preheat the oven to 425 degrees. Halve smaller brussels sprouts lengthwise and quarter bigger ones. Toss with oil, salt, and pepper to coat evenly. Divide between 2 baking sheets, spreading sprouts into an even layer. Roast until crispy and dark brown, 15 to 20 minutes, tossing once halfway through cooking. Transfer brussels sprouts to large serving bowl and lightly toss with the balsamic vinegar. Top with the feta and pomegranate seeds.