RECIPE: Roasted Brussels Sprouts with Goat Cheese and Pomegranate

Roasted Brussels Sprouts with Goat Cheese and Pomegranate

INGREDIENTS

1 lb Brussels Sprout Halves, Preferred Fresh Cuts, VE 004808
2 tb Olive Oil, Corto, VE 048789
1 tsp Salt
½ tsp Pepper
2 tb Cheese Goat Crumbles, Montchevre, VE 074556
¼ c Nuts Walnuts Halves and Pieces, Ferris, VE 045661
3 tb Hot Honey, Mikes, VE 096719
3 tb Pomegranate Seeds, Western, VE 003494

DIRECTIONS

Coat brussels sprouts halves in a bowl with 2 tb olive oil and 1/8 tsp salt.
Place on a baking sheet and roast in the oven at 450° F for 30-35 minutes, stirring twice.
Toast the walnuts in a saute pan until golden and fragrant, then stir in honey and warm slightly- remove from heat.
Drizzle the walnut honey over the roasted brussels and sprinkle with goat cheese, pomegranate seeds and a pinch of kosher salt.

PER ORDER:

1 serving

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PO Box 3110
Grand Rapids, MI 49501

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650 Ionia SW
Grand Rapids, MI 49503

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8252 Smith Rd
Fort Wayne, IN 46809

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