- 1 lb Brussels sprouts
- 2 oz EVOO
- 1/4c Walnut, halved
- 1/4c Pomegranate seeds
- to taste Salt
- to taste Ground Black Pepper
Preheat a 375°F oven. Place a cast iron pan in the oven to heat.
Remove the tough outer leaves from the brussels sprouts. Cut in half. Toss brussels sprouts with olive oil, salt and pepper.
Place the brussels sprouts cut side down in the hot cast iron pan.
Place in the oven and let cook for 8 – 10 minutes, add the walnuts and toss. Leave in the oven and roast until tender, brown and crisp.
Remove from the oven and toss with fresh pomegranate seeds and drizzle with olive oil. Serve.