Purely Fall Magazine

ussels with feta
+ pomegranate
gluten-free, grain-free
2lb Brussels sprouts, trimmed
1/4 cup extra-virgin olive oil
1/2 tsp fine sea salt
1/4 tsp freshly ground black pepper
2 tbsp balsamic vinegar
4 oz feta or goat cheese, crumbled
1/4 cup pomegranate seeds
Preheat the oven to 425°F. Halve
the smaller Brussels sprouts
lengthwise and quarter the bigger
ones. Toss with olive oil, salt, and
pepper to coat evenly. Divide
between 2 baking sheets, spreading
the Brussels sprouts into an even
layer. Roast until crispy and dark
brown (15-20 minutes), tossing once
halfway through cooking.
Transfer the Brussels sprouts to a
large bowl and lightly toss with the
balsamic vinegar. Taste and adjust
seasonings if needed. Transfer to
a serving platter and top with the
cheese and pomegranate seeds.
Serve immediately.