Roasted Brussels Sprouts with Blue Cheese and Pomegranate Seeds

Food does not have to be complicated to be good. Specially at this time of year when there is so much going on. If you are hosting a Holiday party, when planning the menu, be smart about choosing dishes that are easy to put together. A good idea is to choose one elaborate dish (let's say the meat) and focus most of your attention and time on that. For side dishes, choose recipes that are high in flavor but require little effort! Roasted vegetables are a great example.

I have been making this Brussels Sprouts with Blue Cheese and Pomegranate Seeds recipe a lot these days. It is so beautiful (even has Christmas colors!) and full of flavor. The Brussels are tender and crispy, the blue cheese adds an elegant and tangy flavor and the juicy and slightly sweet pomegranate are such a special and refreshing touch! 

Check out how easy this is to make:

Get a pound of Brussels Sprouts, trim the hard ends and slice Brussels in half (lengthwise). Put Sprouts in a rimmed cookie sheet lined with aluminum foil or parchment paper.

Now drizzle Brussels Sprouts with olive oil:

And season with salt and pepper:

Use your hands to make sure all Sprouts are coated with seasoning:

Roast it in a 400F oven for about 20 minutes or so, or until Sprouts are golden brown and tender:

Transfer hot Brussels Sprouts to a bow and season with a very good olive oil:

and lemon juice:

Put it in a serving platter:

And garnish with...

Very good quality crumbled blue cheese:

And...



Pomegranate seeds:



And here it is. One of the easiest side dishes you can make during this crazy and busy time of year! This will for sure be on my Christmas dinner menu!

Roasted Brussels Sprouts with Blue Cheese and Pomegranate Seeds

serves 4

Ingredients:

1 pound Brussels Sprouts, trimmed and cut in half lenghwise

2 tablespoons olive oil

1/2 teaspoon salt

Black pepper to taste

1 teaspoon lemon juice, freshly squeezed

1 teaspoon olive oil

1/3 cup (or more) crumbled blue cheese, good quality 

3 tablespoons pomegranate seeds

Directions:

Heat oven to 400F. Arrange Brussels Sprouts in one layer over a rimmed cookie sheet lined with aluminum foil or parchment paper. Drizzle Sprouts with 2 tablespoons of olive oil and sprinkle it with salt and pepper. Use your hands to make sure all the Sprouts are coated in oil and seasoning. Roast until golden brown and tender, approximately 20 to 30 minutes. Transfer cooked Sprouts to a bowl and season with lemon juice e olive oil. Put it on a serving platter and top with blue cheese and pomegranate seeds. Serve.