Citrus and Pomegranate Brussels Sprouts

Pomegranate brussels sproutsOf course I had to serve Brussels sprouts. They are my absolute favorite vegetable. No joke! There are about a million different ways to prepare them. Most of the time Trey and I simply roast them until they are crispy and add a squeeze of lemon juice. I decided to create something around this flavor combination: Brussels and citrus.Pomegranate brussels sprouts   I also added some pomegrante seeds. I love the little burst of flavor and the pretty color pop they add to the dish is nice as well. I think pomegranates are very holiday-ish, so this could be a great dish to prepare in December too. Pomegranate brussels sprouts Pomegranate brussels sprouts  Citrus and Pomegranate Brussels Sprouts

6-7 cups brussels sprouts
4 tablespoons olive oil
2 lemons
1/2 cup panko bread crumbs
1/2 cup pomegranate seeds
salt + pepper

Slice the Brussels sprouts in half. Coat the Brussels in the olive oil. The easiest way to do this is to put all the Brussels in a bowl, pour in the oil and stir them around so every sprout gets coated. Place the sprouts cut side down on a baking sheet and bake at 375Β°F for 12-15 minutes. 

Combine the sprouts with the bread crumbs and a little salt + pepper. Butter a baking dish and pour the sprouts into the dish. Bake at 375Β°F for another 15-20 minutes. Squeeze on some lemon juice and sprinkle on the pomegranate seeds just before serving.Friendsgiving 2013I really enjoyed this recipe, but I'm not sure if I preferred it over last year's Mustard Brussels Sprouts. Tough call. Do you have a favorite Brussels sprouts recipe? xo. Emma

Credits // Author: Emma Chapman, Photography: Janae Hardy