Roasted Brussels Sprouts with Goat Cheese & Pomegranate
Prep Time: 20 mins
Additional Time: 15 mins
Total Time: 35 mins
Servings: 4
Yield:3 cups
Ingredients:
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 white balsamic vinegar
⅓ cup crumbled goat cheese
¼ cup pomegranate seed
Directions:
Preheat oven to 400°F. Toss Brussels sprouts with shallot, oil, salt and pepper in a medium bowl. Spread on a large rimmed baking sheet.
Roast the Brussels sprouts until tender, 20 to 22 minutes. Return to the bowl and toss with 2 to 3 teaspoons vinegar to taste. Sprinkle with goat cheese and pomegranate seeds.
Notes:
Tips from the EatingWell Test Kitchen:
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great, and is good for you too!
Slicing Brussels sprouts in half helps them cook faster and reduces the bitterness typically found in the center.
When roasting Brussels sprouts, spread them out on the pan with some space between them. This will ensure they get crisp instead of steaming and becoming mushy.
You can keep a fresh whole pomegranate on the counter for about 3 days, but if you want it to last up to 3 months, store it in the refrigerator.
If you have more pomegranate arils than you need for this recipe, add them to yogurt, oatmeal, muesli or a green salad.
To make ahead:
Remove the pomegranate arils from the fruit up to 3 days in advance. Store them in an airtight container in the refrigerator or freeze them for up to 3 months. Additionally, you can roast the Brussels sprouts beforehand and keep them in the fridge for about 3 days. Just before serving, reheat the Brussels sprouts using the same method you used to cook them, and then add the remaining ingredients.
Frequently Asked Questions:
What’s the best way to trim Brussels sprouts?
Start by addressing the stem end of the sprout. Cut off a thin slice, being careful not to cut all the way through the stem so that the sprout remains intact. Remove any discolored leaves. Rinse the sprouts thoroughly under cold running water to remove any dirt, and then slice them in half.
What’s the best way to choose a ripe pomegranate?
The pomegranate should feel heavy in your hand, and the skin should be deep red and smooth. This will help ensure you’re getting the juiciest sweet-tart arils.
How should I cut a pomegranate?
You will need a plastic cutting board that won’t stain, a large bowl filled with water, and a colander. Start by cutting a thin slice off the blossom end of the pomegranate, exposing just the tops of some of the arils. Next, score the skin along the six natural ridges. Carefully break the pomegranate apart over the bowl of water, separating the arils from the pith and skin. Rinse the arils until only the seeds remain.
How should I store leftovers?
Store leftovers in an airtight container in the fridge, where they will keep for 3 to 4 days. If you anticipate having leftovers, consider storing the Brussels sprouts separately from the pomegranate arils and goat cheese. This way, you can easily reheat the sprouts without compromising the other ingredients.
Nutritional Facts:
Serving Size 3/4 cup
Calories 117
Total Fat 6g
Saturated Fat 2g
Cholesterol 4mg
Sodium 216mg
Total Carbohydrate 14g
Dietary Fiber 5g
Total Sugars 5g
Protein 6g
Vitamin C 98mg
Calcium 64mg
Iron 2mg
Potassium 491mg
Recipe courtesy of Eating Well.com
