Name: Roasted Brussels Sprouts With Bulgur And Pomegranates
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 6 to 8 servings
Ingredients: 1/4 cup bulgur; 2 pounds Brussels sprouts, trimmed and halved; 2 cloves garlic, thinly sliced; 1/4 cup extra-virgin olive oil; 1 tablespoon plus 1 teaspoon grated lemon zest, plus 1 tablespoon fresh lemon juice; Kosher salt and freshly ground pepper; 1/4 cup plain yogurt, well stirred; Garam masala, pomegranate seeds and chopped fresh parsley, for topping

Level: Easy

Total: 45 min
Active: 20 min

Yield: 6 to 8 servings

Ingredients

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1/4 cup bulgur

2 pounds Brussels sprouts, trimmed and halved

2 cloves garlic, thinly sliced

1/4 cup extra-virgin olive oil

1 tablespoon plus 1 teaspoon grated lemon zest, plus 1 tablespoon fresh lemon juice

Kosher salt and freshly ground pepper

1/4 cup plain yogurt, well stirred

Garam masala, pomegranate seeds and chopped fresh parsley, for topping

Directions

Preheat the oven to 425 degrees F. Bring 1/2 cup water to a boil, then pour over the bulgur in a medium heatproof bowl; cover and set aside until tender, about 20 minutes.
Toss the Brussels sprouts with the garlic, olive oil and 1 teaspoon lemon zest on a rimmed baking sheet and season with salt and pepper. Arrange the brussels sprouts cut-side down and roast until browned and tender, about 25 minutes.
Transfer the Brussels sprouts to a serving bowl and toss with the remaining 1 tablespoon each lemon zest and juice. Add the bulgur and toss. Drizzle with the yogurt; top with garam masala, pomegranate seeds and parsley.