Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 425°F (220°C).
- Trim the ends of the Brussels sprouts and slice them in half. Arrange cut-side down on a baking sheet.
- Drizzle with olive oil and sprinkle with salt, black pepper, and optional red pepper flakes. Toss to coat evenly.
- Roast the Brussels sprouts for 25-30 minutes, stirring halfway through.
- In a bowl, whisk together olive oil, balsamic vinegar, minced garlic, salt, and black pepper for the dressing.
- Add warm Brussels sprouts to the bowl with the dressing and toss to coat.
- Scatter pomegranate arils on top and give a light toss.
- Serve the salad warm or at room temperature.
Nutrition
Notes
For best flavor absorption, toss warm roasted sprouts with the vinaigrette. Store leftovers without pomegranate arils for freshness.
