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Oven-Roasted Brussels Sprouts With Blue Cheese and Pomegranate

brussels sprout collage

We know it’s a holiday — you’ve got the bird and those spuds — but hey don’t forget about adding in some green! Oven-roasted Brussels sprouts are a natural with Thanksgiving dinner. Topped with tangy blue cheese and sweet/tart pomegranate seeds, this side dish isn’t just easy to prepare but also rocks the colors of the season!

Oven-Roasted Brussels Sprouts with Blue Cheese and Pomegranate
Recipe type: Side Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
A colorful side dish to enhance your holiday meal.
  • 1 pound Brussels sprouts, ends trimmed, yellow leaves removed and quartered
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • Black pepper to taste
  • 1 teaspoon lemon juice
  • ½ cup crumbled blue cheese
  • pomegranate seeds
  1. Toss Brussels sprouts with olive oil to evenly coat.
  2. Place on a rimmed baking sheet and sprinkle with salt and pepper.
  3. Bake in a 400-degree oven for 30 to 35 minutes, stirring every so often.
  4. Transfer the roasted Brussels sprouts to a serving dish and toss with the lemon juice and blue cheese.
  5. Liberally garnish with pomegranate seeds.
Let the Brussels sprouts get good and golden brown, with crispy edges.
Nutrition Information
Serving size: 4

Can you believe I use to be a Brussels sprouts hater? —Karen

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