SMASHED BRUSSELS SPROUTS WITH POMEGRANATE SEEDS
This smashed Brussels sprouts with pomegranate seeds recipe is perfect for a fall weekday meal, or even at the Thanksgiving table!
Ingredients
- 1 16-oz bag of whole Brussels sprouts (see notes for trimming)
- handful of fresh pomegranate seeds
- quick spray of oil (or drizzle of oil)
- handful of slivered, toasted almonds
- 1 tbsp rosemary leaves plus more sprigs to decorate
- salt & pepper to taste
Instructions
- First, trim the sprouts. Wash, cut off the ends, and take off the first layer of leaves, and cut out any bruises, marks, or dirty parts. Then, spray the sprouts with some oil, salt and pepper. Toss well.
- Next, roast the Brussels sprouts (preferable in a cast iron, but a parchment-paper lined cookie sheet will also do) in a 400 degree oven for about 25 minutes. Shake the tray often so they cook evenly throughout. They tend to burn easily if unmoved.
- Take the sprouts out of the oven, and use the bottom of a sturdy mug to gently push down on the sprouts, flattening them.
- Return to the oven and roast for another 5-10 minutes, depending on the size of your sprouts.
- Top with pomegranate seeds and almonds and the rosemary leaves, and use the rest of the sprigs to decorate.
Notes
To trim Brussels sprouts, simply trim the ends and peel off the first outer layer of leaves which tend to be a bit more tough. Give them a good wash, and proceed with the recipe.