Roasted Brussels Sprouts with Toasted Almonds and Pomegranate Seeds
Created by Joy Wilson of www.JoyTheBaker.com, for Almond Board of California
2 pounds fresh Brussels sprouts
¼ cup olive oil
¾ cup sliced almonds
1 teaspoon coarse sea salt
½ teaspoon freshly ground pepper
½ cup pomegranate seeds
Place rack in the center and upper third of the oven and preheat oven to 375 F.
To prepare the Brussels sprouts, trim the bottom off each sprout and slice in half or in quarters. Place trimmed and chopped sprouts on two rimmed baking sheets. Drizzle with olive oil and raw sliced almonds. Sprinkle generously with salt and pepper and place in the oven.
Roast Brussels sprouts until tender and golden brown, about 35 to 40 minutes, , removing pans once or twice during baking to stir and toss the Brussels sprouts.
Transfer sprouts to a large bowl and toss with pomegranate seeds. Season with salt and pepper, to taste. Serve warm.