Roasted Brussels Sprouts with Brown Butter & Pomegranate Seeds
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 pound brussels sprouts
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • Pinch of ground black pepper
  • 4 tablespoons butter
  • ¼ cup pomegranate seeds
  1. Preheat oven to 375 degrees
  2. Trim and halve Brussels sprouts (I like to leave the outer leaves on).
  3. Toss with olive oil, salt, and pepper. Roast for 15 minutes.
  4. While the sprouts are cooking, make the brown butter. Melt butter in a small sauté pan over a medium heat – swirling as the butter melts. When the butter becomes a deep golden brown, remove from heat. Set aside.
  5. When the veggies are cooked, remove from oven. Arrange on a platter and drizzle with brown butter and pomegranate seeds. Serve.
Recipe by Cooking for Keeps at