Roasted Brussels with Feta and Pomegranate
A satisfying and super delicious way to enjoy your Brussels sprouts, courtesy of Chef Michael Welch.
Course Lunch
Cuisine American, Greek
- 1 pound Brussels sprouts
- 2 Tbsp olive oil
- 1/2 tsp salt
- 2 Tbsp crumbled feta
- pomegranate seeds as many as you like
- Baker & Olive balsamic vinegar optional
Cut Brussels sprouts in half lengthwise. Remove excess stem.
Toss with olive oil and salt.
Roast at 375° for 15 minutes, until the edges are browned and the sprouts are tender throughout.
Top with feta & pomegranate seeds.
Drizzle with balsamic, if you'd like.
Enjoy!
Keyword brussels sprouts, pomegranate