1 lb brussels sprouts, trimmed, halved & outer leaves removed
3 T Olive Pit Roasted Onion EVOO
1 T Olive Pit Red Apple Balsamic Vinegar, plus 1-2T for finishing
1 whole pomegranate or 1 ½ C pomegranate seeds
fresh ground pepper
Sea Salt, to taste
Preheat the oven to 425°F. In a large bowl toss the Brussels sprouts, Roasted Onion EVOO & 1T of the Red Apple Balsamic Vinegar.
Roast in the oven for 25 minutes, or until tender, tossing the sprouts every 10 minutes.
Meanwhile, breakdown the whole pomegranate, if using. Extract seeds.
When the sprouts are finished, season with salt & pepper to taste.
Put the sprouts in a serving bowl & stir in the pomegranate seeds. Add another 1 - 2 T of the Red Apple Balsamic Vinegar to taste; toss to incorporate. Serve immediately – the brussels sprouts will be hot & will slightly warm the seeds. Can be doubled, but adjust roasting time as needed.