Balsamic Brussels Sprouts With Feta, Pomegranate Recipe

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Balsamic Brussels Sprouts with Feta, Pomegranate recipe

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Charred Balsamic Brussels Sprouts with Feta and Pomegranate Seeds from "Friendsgiving" (2017, William Morrow/HaperCollins) by Alexandra Shytsman.
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.

Source : http://www.nola.com/food/index.ssf/2017/11/balsamic_brussels_sprouts_with.html

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