This gorgeous warm salad with nutty roasted Brussels sprouts, sweet-tart pomegranate seeds and creamy goat cheese is perfect for any winter meal—from a weeknight dinner to Christmas dinner or any other holiday celebration.
Roasted Brussels Sprouts with Goat Cheese & Pomegranate
This gorgeous warm salad with nutty roasted Brussels sprouts, sweet-tart pomegranate seeds and creamy goat cheese is perfect for any winter meal—from a weeknight dinner to Christmas dinner or any other holiday celebration.
Ingredients
- 1 pound Brussels sprouts trimmed and halved
- 1 large shallot sliced
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 2-3 teaspoons white balsamic vinegar
- ⅓ cup crumbled goat cheese
- ¼ cup pomegranate seeds
Instructions
- Preheat oven to 400°F. Toss 1 pound of Brussels sprouts with 1 large sliced shallot, 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Spread on a large rimmed baking sheet.
- Roast the Brussels sprouts until tender, 20 to 22 minutes. Return to the bowl and toss with 2 to 3 tablespoons vinegar to taste. Sprinkle with 1/3 cup goat cheese and 1/4 cup pomegranate seeds.
Notes
To make ahead:
Remove the pomegranate arils up to 3 days in advance. Store them in an airtight container in the refrigerator or freeze them for up to 3 months. Additionally, roast the Brussels sprouts beforehand and keep them in the fridge for about 3 days. Just before serving, reheat the Brussels sprouts using the same method you used to cook them, and then add the remaining ingredients.
