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Roasted Brussels Sprouts with Pomegranate Vinaigrette

This is a bright, flavorful side dish with crispy sprouts, tangy balsamic, and juicy pomegranate arils.
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Ingredients
  

For the Brussels Sprouts:
  • 2 pounds Brussels sprouts trimmed and quartered
  • 2 tablespoons olive oil
  • Kosher salt and freshly cracked black pepper to taste
  • ½ teaspoon red pepper flakes
  • 1 cup fresh pomegranate arils
For the Vinaigrette:
  • ? cup cold-pressed extra virgin olive oil
  • 1 tablespoon aged balsamic vinegar
  • 2 cloves fresh garlic minced
  • - 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Instructions
 

  1. Preheat oven to 425°F (220°C).
  2. In a large bowl, whisk together olive oil, balsamic vinegar, Italian seasoning, minced garlic, salt, and pepper to make the vinaigrette.
  3. Add the quartered Brussels sprouts to the bowl and toss thoroughly to coat with vinaigrette.
  4. Arrange the Brussels sprouts on a parchment-lined baking sheet in a single layer.
  5. Roast in the oven for 15-20 minutes, stirring halfway, until crispy and tender.
  6. Remove from oven and transfer to a serving dish. Top with fresh pomegranate arils for a burst of color and flavor.
  7. (Optional) Sprinkle freshly grated Parmesan Reggiano over the top for added richness.
  8. Serve immediately and enjoy this vibrant, healthy fall side dish!

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