Roasted Brussel Sprouts with Pomegranates
Toss brussel sprouts with olive oil, season with salt and pepper. Spread out evenly on the baking tray, roast for 25 – 30 minutes..
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Cooking tools:
- Baking sheet
- Parchment paper
- Oven
- Mixing bowl
- Measuring spoon
- Measuring cup
- Tongs
- Spoon
- Chef's knife
- Cutting board
- Colander
Ingredients
- 1 lb brussel sprouts, trimmed, halved lengthwise, dry leaves discarded
- 1 tbsp olive oil
- salt
- freshly ground black pepper
- 1 tbsp maple syrup
- 1 tsp balsamic vinegar
- 1/2 cup pomegranate arils
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