No dinner is complete without Brussels sprouts. I love how the pear and pomegranate give them a sweet little boost.
Get tons of inspiration in Sweet Paul Magazine:
10 ounces Brussels sprouts, halved
3 tablespoons olive oil
1 teaspoon fresh thyme leaves
2 firm pears, cored and cut into cubes
salt and pepper
seeds from 1/2 pomegranate
- Preheat oven to 400oF.
- Place Brussels sprouts in a large mixing bowl. Add oil, thyme, pears, salt, and pepper.
- Mix well and place all the ingredients on a roasting pan.
- Roast until tender, about 25 minutes.
- Place in a serving bowl, and top with pomegranate seeds.
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