Ingredients

Brussels Sprouts

2 pounds Brussels sprouts, trimmed and halved

2 tablespoons olive oil

Kosher salt and freshly cracked black pepper

1/2 teaspoon red pepper flakes

1 cup pomegranate seeds

Vinaigrette

3 tablespoons olive oil

2 tablespoons balsamic vinegar

2 cloves garlic, chopped

Kosher salt and freshly cracked black pepper to taste

Chef notes

Brussels are on of my favorite things to make for the holidays, especially when my uncles are at the table since they are all still scared of Brussels from when their moms used to just boil them off when they were kids. These days I'm upping the ante on Brussels and roasting them off and then tossing them with a balsamic vinaigrette and adding pomegranate seeds to give the dish a festive flair.

Preparation

Preheat oven to 425°F.

Place the halved Brussels sprouts on a parchment lined baking sheet. Drizzle with olive oil and season with salt, pepper and red pepper flakes. Transfer the baking sheet into the oven and roast until the sprouts are fully cooked and the edges are crispy, about 25-30 minutes. Remove from the oven and set aside.

In a large bowl, whisk together the olive oil, balsamic vinegar, garlic, salt and pepper until well combined. Add the roasted Brussels sprouts to the vinaigrette and top with the pomegranate seeds. Toss to combine and serve immediately.

Gaby Dalkin's Roasted Brussels Sprouts with Pomegranate