Looking for a simple way to develop big flavor? Roasted Brussels sprouts offer a nutty flavor in just a few steps. The addition of orange and pomegranate brings a bright flavor that keeps this dish feeling fresh, no matter the season.
1 pound Brussels sprouts, trimmed and halved or quartered
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 orange, cut into six wedges
1 sliced or coarsely chopped red apple, such as Gala or Pink Lady
1/2 cup broken walnuts
1/4 cup pomegranate seeds
Preheat oven to 425°F
Line a 15x10-inch baking pan with foil. Place Brussels sprouts in prepared pan. Drizzle with oil and sprinkle with salt and pepper; toss to coat. Place oranges, cut side down, on pan.
Roast 15 minutes, stirring sprouts and flipping orange wedges halfway through. Remove orange wedges and set aside. Add apple and walnuts to sprouts; toss to combine. Roast 5 minutes more or until apples are just tender.
Transfer Brussels sprout mixture and orange wedges to a serving platter. Sprinkle with pomegranate seeds.