Jeweled Brussels Sprouts

Ingredients

• 1 pound Brussels sprouts, trimmed, halved and loose outer leaves removed
• 3 tablespoons Butter Infused Olive Oil
• 1 tablespoon Red Apple Dark Balsamic Vinegar
• 1 to 2 additional tablespoons Red Apple Dark Balsamic Vinegar for finishing
• Seeds from 1 whole pomegranate, approximately 1½ cups
• Sea salt, to taste
• Freshly ground black pepper, to taste

Directions

1. Preheat the oven to 425°F.
2. Place the Brussels sprouts in a large bowl. Add the Butter Infused Olive Oil and 1 tablespoon of Red Apple Dark Balsamic. Toss until evenly coated.
3. Spread the Brussels sprouts in a single layer on a rimmed baking sheet. Arrange as many as possible cut-side down to encourage browning.
4. Roast for approximately 25 minutes, tossing every 10 minutes, until tender with caramelized edges.
5. If using a whole pomegranate, cut off one end and score an “X” through the skin, extending about halfway down the fruit.
6. Fill a medium bowl with cool water. Break the pomegranate apart beneath the water and separate the seeds from the white membrane. The membrane will float while the seeds sink.
7. Skim away the floating membrane, then drain the pomegranate seeds in a colander.
8. Remove the roasted Brussels sprouts from the oven and season with salt and pepper.
9. Transfer them to a serving bowl and gently stir in the pomegranate seeds.
10. Drizzle with an additional 1 to 2 tablespoons of Red Apple Dark Balsamic, according to taste, and toss gently.
11. Serve immediately while the Brussels sprouts are hot and the pomegranate seeds are lightly warmed.

Serves 4.

The recipe may be doubled, but use two baking sheets or allow additional roasting time to prevent overcrowding.