Brussel Sprouts with Pomegranate and Pistachios

My friend suggested the Washington Post recipe for Brussel Sprouts California Style, and I’m so glad she did!  I modified this recipe slightly, but stuck to the flavor profile.  I was so impressed by the pomegranates in Israel, and I’m happy to have found a new way to transport me back to memories of the shuk. -Amanda

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Brussel Sprouts with Pomegranate and Pistachios

Serves 6-8

2 pounds brussel sprouts, halved

1/4 cup olive oil

juice and zest of one lemon

1/4 cup shelled pistachios, roasted and salted

1/4 cup pomegranate arils

Directions

1.  Preheat oven to 400 Fahrenheit.

2.  In a roasting pan, toss brussel sprouts in olive oil.   Roast for 20-25 minutes, or until caramelized on the outside and tender on the inside.

3.  Toss the roasted brussel sprouts with lemon juice, zest, pistachios and pomegranate arils.

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