Valleybrink Road | Recipes | Oven Roasted Brussels Sprouts with Persimmon, Pomegranate and Mint | Serves 4 as a side dish 1 lb brussels sprouts, trimmed and halved 2 tablespoons pomegranate seeds 1 persimmon, diced 1 tablespoon chives, minced handful of fresh mint leaves sherry vinegar 1/2 meyer lemon olive oil sea salt bla.

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Oven Roasted Brussels Sprouts with Persimmon, Pomegranate and Mint
Steps
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4
Description

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.

Get Started
Step 1

Preheat the oven to 425 degrees and gather all of your ingredients.

Next Step
2
Step 2

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. 

Next Step
3
Step 3

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.

Next Step
4
Step 4

Taste and season with sea salt and black pepper. Add more vinegar and/or meyer lemon juice as needed. Enjoy!

Done!
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Ingredients
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Serves 4 as a side dish

  • 1 lb brussels sprouts, trimmed and halved
  • 2 tablespoons pomegranate seeds
  • 1 persimmon, diced
  • 1 tablespoon chives, minced
  • handful of fresh mint leaves
  • sherry vinegar
  • 1/2 meyer lemon
  • olive oil
  • sea salt
  • black pepper