In a large bowl, toss the Brussels sprouts with oil and a few pinches of salt. Spread the Brussels sprouts on a shallow baking pan and roast for about 30-35 minutes, or until sprouts are lightly browned and crispy.
3
Meanwhile, in a small saucepan over medium heat combine the pomegranate juice with the sugar, stirring until sugar is completely dissolved. Reduce until thin and syrupy, about 20-25 minutes. Remove from heat and let cool.
4
Drizzle the reduction over the Brussels sprouts and sprinkle with the pomegranate seeds.
In a large bowl, toss the Brussels sprouts with oil and a few pinches of salt. Spread the Brussels sprouts on a shallow baking pan and roast for about 30-35 minutes, or until sprouts are lightly browned and crispy.
3
Meanwhile, in a small saucepan over medium heat combine the pomegranate juice with the sugar, stirring until sugar is completely dissolved. Reduce until thin and syrupy, about 20-25 minutes. Remove from heat and let cool.
4
Drizzle the reduction over the Brussels sprouts and sprinkle with the pomegranate seeds.
