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Ingredients
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Brussels Sprouts
Method
Preparation
- 1
Roast the Brussels Sprouts
Preheat your oven to 400°F (200°C). Trim the ends of the Brussels sprouts and cut them in half. In a large bowl, toss the Brussels sprouts with olive oil, salt, and black pepper. Spread them out on a baking sheet and roast for 20-25 minutes until they are golden brown and crispy on the edges.
- 2
Prepare the Chimichurri
While the Brussels sprouts are roasting, prepare the chimichurri. In a mixing bowl, combine 1 cup of fresh parsley, 1/2 cup of olive oil, 1/4 cup of red wine vinegar, 3 cloves of garlic (minced), 1 teaspoon of red pepper flakes, and salt to taste. Mix well and set aside.
- 3
Make the Honey Gastrique
In a small saucepan, combine 1/2 cup of honey and 1/4 cup of apple cider vinegar. Bring to a simmer over medium heat, stirring until the honey is dissolved. Cook for about 5-7 minutes until the mixture thickens slightly. Remove from heat and let cool.
- 4
Assemble the Dish
Once the Brussels sprouts are roasted, remove them from the oven and drizzle with the honey gastrique. Top with chimichurri and sprinkle with fresh pomegranate seeds before serving.