Jeweled Brussels Sprouts


  • 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.

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