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Jeweled Brussels Sprouts

Jeweled Brussels Sprouts


1 lb. brussels sprouts, trimmed, halved & outer leaves removed

3 tablespoons Butter Infused Olive Oil

1 tablespoon Red Apple Dark Balsamic Vinegar, plus 1-2 tablespoons for finishing

1 whole pomegranate or 1 ½ cup pomegranate seeds

Sea salt and fresh ground pepper


  1. Preheat the oven to 425°F. In a large bowl toss the Brussel sprouts, Butter Infused Olive Oil & 1 tablespoon of the Red Apple Balsamic Vinegar.
  2. Roast in the oven for 25 minutes, or until tender, tossing the sprouts every 10 minutes.
  3. Meanwhile breakdown the whole pomegranate, if using. Cut off one end & make an "X" through the top, going about halfway down the fruit. In a medium bowl full of cool water, use your hands to break apart the seeds from the membrane. Remove the outer skins & swish to allow the white membranes to float to the top. Skim off with your hand then strain the seeds in a colander, swishing them to remove any other membranes.
  4. When the sprouts are finished, season with salt & pepper to taste.
  5. Put the sprouts in a serving bowl & stir in the pomegranate seeds. Add another 1 - 2 tablespoons of the Red Apple Balsamic Vinegar to taste; toss to incorporate. Serve immediately – the brussels sprouts will be hot & will slightly warm the seeds. Can be doubled, but adjust roasting time as needed.