The weekend took me to Trader Joes, and it is the time of the year again when TJ sells the picturesque and inexpensive Brussels sprouts, right on the stem. $2.99 for about 2 pounds of Brussels in a scenic package? Here, please! Last weekend, a friend of mine brought me a regular and an organic pomegranate, right from her garden in California. Lunch brought both together in an epic package---- roasted oven-roasted Brussels sprouts (which looked a bit more like kale chips once roasted), goat cheese crumbles (also restocked from TJ), pomegranate seeds and balsamic vinaigrette. Fabulous!
The little pomegranate is the home-grown, organic one.
Crispy roasted Brussels sprouts.
Roasted Brussels Sprout salad with goat cheese and pomegranate seeds (2 servings)
- 1 pound fresh Brussels sprouts, cleaned and cut in half
- 1 drizzle of olive oil
- 1/2 medium sized red onion, diced
- 5 baby portabella button mushrooms, sliced
- another drizzle of olive oil
- balsamic vinaigrette
- 2-4 TB goat cheese crumbles
- 1/4 cup pomegranate seeds
Heat the oven to 400F. Drizzle a baking sheet with olive oil and distribute with a silicone brush. Halve the Brussels Sprouts and roast for ca. 15-20 min. They should be brown on the outside and cooked/tender on the inside.
On the brussels are roasted, heat a pan with another drizzle of olive oil, saute the onion and mushroom until the onions are brown and the mushrooms charred and cooked. Add about a cup of the roasted brussels sprouts to the pan, add some salt and combine the flavors.
Serve with pomegranate seeds, goat cheese crumbles and balsamic vinaigrette.