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
Brussel Sprouts with Pomegranate and Pistachios
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
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.