Roasted Brussels Sprouts
INGREDIENTS:
- 1 ½ pounds Brussels sprouts, trimmed and halved
- 2 quarts water
- ½ cup olive oil
- 1 pomegranate, seeded
- ¼ cup freshly grated Parmesan
- 2 teaspoons salt
- 2–3 tablespoons balsamic fig glaze
INSTRUCTIONS:
1. Preheat the oven to 400°F (204°C).
2. Bring the water to a boil in a large pot.
3. Blanch the Brussels sprouts for 1–2 minutes, until bright green and the cores are slightly tender.
4. Immediately transfer the sprouts to an ice bath to stop the cooking process.
5. Drain the sprouts in a strainer and allow them to dry completely, about 20 minutes.
6. Toss the dried sprouts with olive oil and spread them evenly on a baking sheet.
7. Roast for 20–25 minutes, until the edges are crispy and golden.
8. While still warm, transfer the sprouts to a bowl and toss with salt, pomegranate seeds, and Parmesan cheese.
9. Drizzle the balsamic fig glaze over the top and serve.
For information on special activities throughout the year, please check out our News/Events page.
Satisfaction Guaranteed!
