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Title: Perfect Roasted Brussels Sprouts
Categories: American, Vegetables
Yield: 4 Servings

1 lb Brussels sprouts; trimmed
- and halved
1/3 c Extra virgin olive oil
3 cl Garlic; minced
3 sm Shallots; julienned
1 ts Sea salt
1 ts Black pepper
2 tb White wine
1/4 c Pomegranate seeds
1 tb Balsamic glaze
2 tb Parmesan cheese; grated

Preparation time: 10 minutes
Cooking time: 35 minutes

Guaranteed to make them eat their greens!

Preheat the oven to 400°F. While the oven is preheating, place your
baking sheet in the oven, so that it gets nice and hot while you prep
your Brussels sprouts.

Add olive oil to cast iron pan over medium heat and cook for 1 minute,
until the oil begins to shimmer. Place brussels sprouts in one layer
flat side down and leave them undisturbed until they achieve a nice
sear (around 2 minutes).

Add garlic, shallots, salt, and pepper and sauté for about 2 minutes.
Deglaze the pan with wine, using a wooden spoon to scrape up any
brown bits on the bottom of your pan. Cook for about 2 minutes, until
all the liquid has evaporated.

Carefully transfer the Brussels sprouts to the preheated baking sheet
and place in the oven for about 15 to 18 minutes, until the sprouts
are tender.

Place the roasted sprouts in a large bowl. Season with additional
salt and pepper, to taste. Add pomegranate seeds and toss. Place on a
serving platter before glazing with balsamic glaze (or balsamic
vinegar) and grated parmesan cheese.

Recipe by Joanne Molinaro

Recipe FROM:
<https://thekoreanvegan.com/best-roasted-brussels-sprouts-recipe/>

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