Oven-Roasted Brussels Sprouts With Blue Cheese and Pomegranate
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
Author: Fit Bottomed Eats
Recipe type: Side Dish
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 4
A colorful side dish to enhance your holiday meal.
Ingredients
- 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
Instructions
- Toss Brussels sprouts with olive oil to evenly coat.
- Place on a rimmed baking sheet and sprinkle with salt and pepper.
- Bake in a 400-degree oven for 30 to 35 minutes, stirring every so often.
- Transfer the roasted Brussels sprouts to a serving dish and toss with the lemon juice and blue cheese.
- Liberally garnish with pomegranate seeds.
Notes
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