Rating: 5 stars
2 Ratings
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This gorgeous warm salad with nutty roasted Brussels sprouts, sweet-tart pomegranate seeds and creamy goat cheese is perfect for any winter meal—from a weeknight dinner to Christmas dinner or any other holiday celebration. The recipe is easily doubled if you are entertaining a crowd: just be sure to spread the sprouts out (use 2 pans if necessary) so they roast instead of steaming.

Source: EatingWell.com, December 2019




Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Toss Brussels sprouts with shallot, oil, salt and pepper in a medium bowl. Spread on a large rimmed baking sheet.

  • Roast the Brussels sprouts until tender, 20 to 22 minutes. Return to the bowl and toss with vinegar to taste. Sprinkle with goat cheese and pomegranate seeds.

Nutrition Facts

3/4 cup
117 calories; protein 5.8g; carbohydrates 13.6g; dietary fiber 4.8g; sugars 4.5g; fat 5.7g; saturated fat 1.8g; cholesterol 4.1mg; vitamin a iu 1006.8IU; vitamin c 97.9mg; folate 76.1mcg; calcium 64.4mg; iron 1.9mg; magnesium 30.4mg; potassium 490.8mg; sodium 216mg; thiamin 0.2mg.

2 vegetable, 1/2 fat, 1/2 medium-fat protein