Crispy Pan Roasted Brussel Sprouts

Pair with North Coast Cabernet Sauvignon

Yield: 4 Portions


1 lb Brussel sprouts
2 oz EVOO
1/4c Walnut, halves
1/4c Pomegranate seeds
to taste Salt
to taste Ground Black Pepper


For the Brussel Sprouts

    1. Preheat a 375°F oven. Place a cast iron pan in the oven to heat.
    2. Remove the tough outer leaves from the brussel sprouts. Cut in half. Toss brussel sprouts with olive oil, salt and pepper.
    3. Place the brussel sprouts cut side down in the hot cast iron pan.
    4. 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.
    5. Remove from the oven and toss with fresh pomegranate seeds and drizzle with olive oil. Serve.