Roasted Brussels Sprouts With Toasted Almonds and Pomegranate Seeds
1 kg (2 lb) fresh brussels sprouts
50 ml (1/4 cup) olive oil
175 ml (3/4 cup) sliced almonds
1 tsp (5 ml) coarse sea salt
2 ml (1/2 tsp) freshly ground pepper
125 ml (1/2 cup) pomegranate seeds
Place rack in the centre and upper third of the oven. Heat oven to 190 C (375 F).
Trim bottom off each sprout and slice in half or in quarters; place sprouts on 2 rimmed baking sheets. Drizzle with olive oil and sliced almonds. Sprinkle with salt and pepper. Roast until tender and golden brown, 35 to 40 minutes, removing pans once or twice during baking to stir and toss brussels sprouts.
Transfer sprouts to a large bowl and toss with pomegranate seeds. Season with salt and pepper to taste. Serve warm.
Makes 6 servings.
Nutrition information per serving: 232 calories; 16.6 g fat (1.8 g saturated fat); 0 mg cholesterol; 18.3 g carbohydrate; 7.4 g fibre; 7.9 g protein; 35.3 mg sodium.
Source: Created by Joy Wilson of www.JoyTheBaker.com, for the Almond Board of California, www.AlmondBoard.com.Suggest a correction