Roasted Brussels Sprouts with Pomegranate, Feta and Cilantro

Name: Roasted Brussels Sprouts with Pomegranate, Feta and Cilantro
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: Two 12-ounce bags fresh Brussels sprouts halves; 2 tablespoons extra-virgin olive oil; 3/4 teaspoon kosher salt; 1/8 teaspoon cracked black pepper; 1/2 cup feta crumbles; 1/3 cup pomegranate seeds; 2 tablespoons chopped cilantro

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Level: Easy

Total: 35 min
Active: 5 min

Yield: 4 servings

I’m so glad Brussels sprouts had a renaissance a few years ago. They were one of those vegetables that just seemed doomed to a legacy of steamed, overcooked mush, but were saved by roasting! This recipe works great with broccoli as well (another vegetable that easily could have suffered the same fate).

Level: Easy

Total: 35 min
Active: 5 min

Yield: 4 servings

Ingredients

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Two 12-ounce bags fresh Brussels sprouts halves

2 tablespoons extra-virgin olive oil

3/4 teaspoon kosher salt

1/8 teaspoon cracked black pepper

1/2 cup feta crumbles

1/3 cup pomegranate seeds

2 tablespoons chopped cilantro

Directions

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
In a large bowl, toss the Brussels sprouts with the oil, salt and pepper. Spread out in a single layer on the prepared baking sheet. Bake for 15 minutes, then stir and flip. Bake until the Brussels sprouts are browned, another 10 to 12 minutes.
Remove from the oven and transfer to a serving bowl. Top with the feta, pomegranate seeds and cilantro. Serve warm.