What is the perfect balance between savory and sweet, crispy and creamy – it’s the flavorful combination of Roasted Brussels Sprouts with Goat Cheese & Pomegranate.
Brussels sprouts are vibrant and elegant with earthy caramelized notes when roasted. The goat cheese is tart but creamy, and the seeds of a pomegranate have a burst of sweet-tart juiciness with every bite.
The lightly sweet-tart flavor of the pomegranate seeds balances out the slightly bitter taste of the brussels sprouts and tartness of the goat cheese.
Pomegranate seeds, properly called arils, glisten like little rubies and dress up any salad or roasted vegetable side dish, like this Roasted Brussels Sprouts with Goat Cheese & Pomegranate.
Roasted Brussels Sprouts with Goat Cheese & Pomegranate
1 pound Brussels sprouts, trimmed and halved
1 large shallot, sliced
1 tablespoon extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon ground pepper
2-3 teaspoons red wine vinegar
⅓ cup crumbled goat cheese
¼ cup pomegranate seeds
Preheat oven to 400 degrees
Toss Brussels sprouts with shallot, oil, salt and pepper in a medium bowl. Spread on a large rimmed baking sheet.
Place the baking sheet in the preheated oven and roast Brussels sprouts and shallots until tender, about 20 to 22 minutes.
Remove from oven and return to the large bowl and toss with vinegar to taste. Sprinkle with goat cheese and pomegranate seeds.
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