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Brussels Sprouts with Pomegranate and Walnuts

Serves: 4


1 lb Brussels sprouts, trimmed
2 tablespoons canola oil
Salt and freshly ground black pepper
4 tablespoons cold unsalted butter
Seeds from 2 pomegranates
¼ cup coarsely chopped toasted walnuts

1. Preheat oven to 375 degrees F. Place Brussels sprouts on a large baking sheet, toss with oil and season with salt and pepper. Roast in the oven until just cooked through, about 25-30 minutes. 
2. Transfer sprouts to a large bowl, add the butter and stir until melted. Stir in the pomegranates seeds and walnuts.


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