Roasted Brussels Sprouts With Almonds And Pomegranate Recipes

ROASTED BRUSSELS SPROUTS WITH ALMONDS AND POMEGRANATE

Steps:

• Step 1 Preheat the oven to 350 degrees F.
• Step 2 Place the almonds on a baking sheet and roast in the uneven till fragrant, about 10 minutes. Remove from the oven and allow to cool. Once cool enough to handle, roughly chop and set aside.
• Step 3 Increase the oven to 425 degrees F.
• Step 4 Toss the sprouts with 3 tablespoons olive oil, a generous amount of salt and the black pepper. Place the seasoned sprouts on the baking sheet you used to roast the almonds. Place in the oven and roast till they are beginning to brown and get crispy, about 20 minutes. Remove from he oven and allow to cool slightly.
• Step 5 Once the sprouts are cool, drizzle with the remaining 1 tablespoon of olive oil and lemon juice. Add the chopped roasted almonds pomegranate seeds and parsley, toss well to coat. Garnish with shaved parmesan, if using. Serve sprouts warm or at room temperature.

ROASTED BRUSSELS SPROUTS WITH ALMONDS AND HONEY

Steps:

• Preheat oven to 400 degrees. Place sprouts,butter,and almonds on a rimmed baking sheet. Season with salt and pepper; toss to combine. Roast, stirring, until golden brown and tender, 35 to 40 minutes.
• Transfer to a serving bowl; immediately dress with honey and lemon juice, and season with salt and pepper. Serve warm or at room temperature.

ROASTED BRUSSELS SPROUTS WITH CRANBERRIES & ALMONDS

Steps:

• Preheat oven to 400°. In a large bowl, toss Brussels sprouts with oil, salt, garlic powder and pepper. Transfer to a greased 15x10x1-in. baking pan. Roast 30-35 minutes or until tender, stirring occasionally., In a small saucepan, combine vinegar and sugar; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 15-20 minutes or until syrupy, stirring occasionally., To serve, place Brussels sprouts in a serving dish; drizzle with glaze and toss to coat. Sprinkle with cranberries and almonds.

POMEGRANATE-HAZELNUT ROASTED BRUSSELS SPROUTS

Steps:

• Preheat oven to 400°. Place Brussels sprouts in a foil-lined 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast 15-20 minutes or until tender, stirring occasionally. Remove from oven., Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Remove from heat; drizzle over Brussels sprouts. Add hazelnuts and orange zest; gently toss to coat. Transfer to a serving bowl. Just before serving, sprinkle with pomegranate seeds.