Name: Garlic Butter Roasted Brussels Sprouts with Cranberry, Pecans & Pomegranate
Ingredients: 1 lb Brussels sprouts, trimmed and halved; 3 tbsp unsalted butter, melted; 3 cloves garlic, minced; 1/4 cup dried cranberries; 1/4 cup pecans, roughly chopped; 1/4 cup pomegranate arils; 1 tbsp olive oil; Salt and black pepper to taste

Description

A festive and flavorful side dish featuring crispy roasted Brussels sprouts tossed in garlic butter, then topped with sweet cranberries, crunchy pecans, and juicy pomegranate arils.

Ingredients

Scale

For the Crust:

1 lb Brussels sprouts, trimmed and halved
3 tbsp unsalted butter, melted
3 cloves garlic, minced
1/4 cup dried cranberries
1/4 cup pecans, roughly chopped
1/4 cup pomegranate arils
1 tbsp olive oil
Salt and black pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

1. Prepare the Crust:

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, toss Brussels sprouts with melted butter, minced garlic, olive oil, salt, and pepper until evenly coated.
Spread sprouts in a single layer on the baking sheet. Roast for 20-25 minutes, stirring halfway, until tender and crispy.
Remove from oven and transfer to a serving dish. Top with dried cranberries, pecans, and pomegranate arils. Toss gently and serve warm.

Notes

You can customize the seasonings to taste.