Walnuts and pomegranate seeds transform these little green globes into a stellar vegetarian side dish.
Hey, Hollymoms! Every day this week we’re sharing a new recipe from our favorite celebrity chefs that would be perfect to stir up this Christmas! Today we’re taking vegetables to a whole new level with the help of Food Network‘s Bobby Flay. He sure does know his way around the kitchen, and thanks to his creativity we have found a way to make brussels sprouts festive and tasty! Even the most veggie-phobic diner should enjoy these.
Brussels Sprouts with Pomegranate and Walnuts
1 lb Brussels sprouts, trimmed
2 tablespoons canola oil
Salt and freshly ground black pepper
4 tablespoons cold unsalted butter
Seeds from 2 pomegranates
¼ cup coarsely chopped toasted walnuts
1. Preheat oven to 375 degrees F. Place Brussels sprouts on a large baking sheet, toss with oil and season with salt and pepper. Roast in the oven until just cooked through, about 25-30 minutes.
2. Transfer sprouts to a large bowl, add the butter and stir until melted. Stir in the pomegranates seeds and walnuts.
How easy is that? Let us know what your family thinks of this recipe!