Roasted Brussels Sprouts with Pomegranate Seeds and Goat Cheese

INGREDIENTS:

• 3 cups Brussels sprouts (trimmed and halved)

• 2 tablespoons olive oil

• Kosher salt

• Fresh cracked pepper

• 1/2 cup pomegranate seeds

• 1/3 cup crumbled goat cheese

Source: Nutmeg Nanny

DIRECTIONS:

Preheat oven to 425 degrees.

Trim off the ends and first couple outer leaves of the Brussels sprouts. Cut them in half and add to a rimmed baking sheet.

Drizzle with olive oil, kosher salt and fresh cracked pepper and toss to combine.

Roast for about 10-15 minutes or until they are slightly soft but still brighter green in color. If you overcook the Brussels sprouts they will be very soft and a muted green color.

Remove from the oven and toss with pomegranate seeds and goat cheese.