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As you can probably tell, I have an affinity for pomegranates and persimmons together. They are just so beautiful and add the perfect amount of sweetness to savory fall dishes. Love them in this dish with the crispy brussels sprouts and tangy sherry vinegar.
Preheat the oven to 425 degrees and gather all of your ingredients.
Place the brussels sprouts in a bowl and toss with a couple tablespoons of olive oil, some sea salt, and black pepper. Roast in the oven for 18-25 minutes depending on the size of your brussels sprouts. You want them crispy and brown in places.
Once they are cooked to your liking, remove them from the oven and place in them in bowl. While they are still hot, start adding some dashes of sherry vinegar. Taste. Keep adding vinegar until they have a tangy vinegar flavor. Add the persimmons, pomegranates, chives, juice from 1/2 meyer lemon. Taste. Sprinkle in some fresh mint leaves.