Roasted Brussels Sprouts with Pomegranates
Photo by www.ivillage.com
Ingredients
- 2 ounces pecorino cheese, shaved on the large straight blade of a box grater, for garnish
- ½ cup fresh pomegranate seeds
- 1 cup walnuts, toasted
- Juice of 2 lemons
- Kosher salt and freshly ground black pepper
- 8 tablespoons extra-virgin olive oil
- 1 quart small Brussels sprouts, trimmed of outer leaves and halved through the stem end
What wines go with Roasted Brussels Sprouts with Pomegranates?
Sauvignon Blanc Wines from California
Pinot Blanc Wines from Oregon
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