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Gallery Roasted Brussels Sprouts with Chestnuts, Pomegranate, and Cider Reduction Credit: Anna Williams Recipe Summary prep: 25 mins total: 1 hr Servings: 12
Ingredients Ingredient Checklist 2 pounds brussels sprouts, 1 1/2 pounds halved, 1/2 pound thinly sliced 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 cup apple cider 3 tablespoons apple-cider vinegar 1 tablespoon Dijon mustard 5 ounces roasted and peeled chestnuts, halved (quartered, if large) 1/2 cup pomegranate seeds (from 1 pomegranate)
Gallery Roasted Brussels Sprouts with Chestnuts, Pomegranate, and Cider Reduction Credit: Anna Williams
Recipe Summary prep: 25 mins total: 1 hr Servings: 12
Gallery
Roasted Brussels Sprouts with Chestnuts, Pomegranate, and Cider Reduction Credit: Anna Williams
Roasted Brussels Sprouts with Chestnuts, Pomegranate, and Cider Reduction
Credit: Anna Williams
Roasted Brussels Sprouts with Chestnuts, Pomegranate, and Cider Reduction
Recipe Summary prep: 25 mins total: 1 hr Servings: 12
Recipe Summary
prep: 25 mins total: 1 hr
Servings: 12
prep: 25 mins
total: 1 hr
prep:
25 mins
total:
1 hr
Servings: 12
12
Ingredients
Ingredients
- 2 pounds brussels sprouts, 1 1/2 pounds halved, 1/2 pound thinly sliced 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 cup apple cider 3 tablespoons apple-cider vinegar 1 tablespoon Dijon mustard 5 ounces roasted and peeled chestnuts, halved (quartered, if large) 1/2 cup pomegranate seeds (from 1 pomegranate)
Directions
Preheat oven to 450 degrees. On a rimmed baking sheet, toss halved brussels sprouts with oil; season with salt. Spread in a single layer and roast, stirring once halfway through, until browned and crisp in places, 35 to 40 minutes.
Meanwhile, combine cider, vinegar, and Dijon in a saucepan; season with salt and pepper. Boil, stirring occasionally, until syrupy and reduced to 1/4 cup, about 12 minutes.
Toss roasted and raw brussels sprouts with chestnuts, cider reduction, and 1/4 cup pomegranate seeds; season with salt and pepper. Top with remaining 1/4 cup pomegranate seeds; serve.
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All Reviews for Roasted Brussels Sprouts with Chestnuts, Pomegranate, and Cider Reduction
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Brussels Sprouts with Chestnuts, Pomegranate, and Cider Reduction
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
