Check Out Our

Delicious Recipes

Recipe

Product was successfully added to your shopping cart.
  • Fall
  • 45 minutes
  • Serves 4+

Rate this Recipe

Recipe Products

Red Apple Balsamic Vinegar

Pick A Size :

Cilantro & Roasted Onion Olive Oil

Pick A Size :

Sicilian Sea Salt

Size:

Jeweled Brussels Sprouts

A jewel-toned side dish ready for your Thanksgiving table or any autumnal meal!

Ingredients

  • 1 lb brussels sprouts, trimmed, halved & outer leaves removed
  • 3 T SOOC Cilantro & Roasted Onion Olive Oil
  • 1 T Red Apple Dark Balsamic Vinegar, plus 1-2T for finishing
  • 1 whole pomegranate or 1 ½ C pomegranate seeds
  • fresh ground pepper
  • SOOC Sicilian Sea Salt

Directions

  • 1. Preheat the oven to 425°F. In a large bowl toss the brussel sprouts, Cilantro & Roasted Onion Olive Oil & 1T of the Red Apple Balsamic Vinegar.
  • 2. Roast in the oven for 25 minutes, or until tender, tossing the sprouts every 10 minutes.
  • 3. Meanwhile breakdown the whole pomegranate, if using. Cut off one end & make an
  • 4. When the sprouts are finished, season with salt & pepper to taste.
  • 5. Put the sprouts in a serving bowl & stir in the pomegranate seeds. Add another 1 - 2 T of the Red Apple Balsamic Vinegar to taste; toss to incorporate. Serve immediately – the brussels sprouts will be hot & will slightly warm the seeds. Can be doubled, but adjust roasting time as needed.

Write Your Own Review

Jeweled Brussels Sprouts

  • Fall
  • 45 minutes
  • Serves 4+

A jewel-toned side dish ready for your Thanksgiving table or any autumnal meal!

Ingredients

  • 1 lb brussels sprouts, trimmed, halved & outer leaves removed
  • 3 T SOOC Cilantro & Roasted Onion Olive Oil
  • 1 T Red Apple Dark Balsamic Vinegar, plus 1-2T for finishing
  • 1 whole pomegranate or 1 ½ C pomegranate seeds
  • fresh ground pepper
  • SOOC Sicilian Sea Salt

Directions

  • 1. Preheat the oven to 425°F. In a large bowl toss the brussel sprouts, Cilantro & Roasted Onion Olive Oil & 1T of the Red Apple Balsamic Vinegar.
  • 2. Roast in the oven for 25 minutes, or until tender, tossing the sprouts every 10 minutes.
  • 3. Meanwhile breakdown the whole pomegranate, if using. Cut off one end & make an
  • 4. When the sprouts are finished, season with salt & pepper to taste.
  • 5. Put the sprouts in a serving bowl & stir in the pomegranate seeds. Add another 1 - 2 T of the Red Apple Balsamic Vinegar to taste; toss to incorporate. Serve immediately – the brussels sprouts will be hot & will slightly warm the seeds. Can be doubled, but adjust roasting time as needed.