Roasted Brussels Sprouts with Pomegranate, Pine nuts and Goat Cheese

 

1 lb. brussels sprouts

1 tbsp. extra virgin olive oil

1 large shallot, chopped

1/2 tsp salt

1/4 tsp pepper

1/4 cup promegranate seeds

1/2 cup crumbled goat cheese

1/4 cup pine nuts

2-4 tbsp white balsamic


 Preheat oven to 400 F

Toss Brussels sprouts with extra virgin olive oil, shallot, salt and pepper in a mixing bowl.


Roast brussels sprouts for 20-25 minutes or until tender.  

Put the brussels sprouts into a bowl and add the pomegranate seeds, goat cheese and pine nuts.  Mix well and drizzle the balsamic glaze over the top.  Serve.




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