Roasted Brussels Sprouts

Boring Brussels sprouts are a thing of the past!

This korKitchen recipe takes less than 30 minutes to make. Caramelized, served with crunchy pecans and juicy pomegranates equals simple sophistication.


  • 1 lb Brussels sprouts
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • Freshly ground black pepper to taste
  • 1/4 cup toasted pecans, chopped
  • 1/4 cup pomegranate seeds {see how to seed a pomegranate}

How to

  • Preheat your oven to 400° F
  • Cut the brown ends off of the Brussels sprouts and rinse to remove any dirt
  • Pat them dry and take off any yellow outer leaves. Next, slice each sprout in half through the stem
  • Toss the sprouts in a bowl with olive oil, salt & pepper
  • Transfer to a small sheet pan and bake for 15 minutes
  • Using a spatula, flip the Brussels sprouts. Add them back to the oven for an additional 10 minutes
  • Remove from the oven and allow to cool. Top with toasted pecans and pomegranate seeds before serving

From #korKitchen to your kitchen. Enjoy!

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