Ingredients

• 1 pound Brussels sprouts, trimmed, halved and outer leaves removed
• 3 Tbs Cilantro & Roasted Onion Olive Oil
• 2-3 Tbs Red Apple Dark Balsamic, divided
• 1 whole pomegranate or 1 1/2 cup pomegranate seeds
• fresh ground pepper
• Sea Salt

Directions

1. Preheat the oven to 425⁰. In a large bowl toss the Brussels sprouts with the Cilantro and Roasted Onion Olive Oil and 1 tablespoon of the Red Apple Dark Balsamic.

2. Roast in the oven for 25 minutes, or until tender, tossing the sprouts every 10 minutes.

3. Meanwhile break down the whole pomegranate, if using. Cut off one end and make an X through the top, going about halfway down the fruit. In a medium bowl full of cool water use your hands to break apart the seeds from the membrane. Remove the outer skins and swish to allow the white membranes to float to the top. Skim off with your hand then strain the seeds in a colander, swishing them to remove any other membranes.

4. When the sprouts are finished season with salt and pepper to taste.

5. Put the sprouts in a serving bowl and stir in the pomegranate seeds. Add another 1 or 2 tablespoons of the Red Apple Balsamic, to taste, and toss to incorporate. Serve immediately – the Brussels sprouts will be hot and will slightly warm the seeds. Can be doubled, but adjust roasting time as needed.