Golden roasted Brussels sprouts with pomegranate seeds and crunchy walnuts.
200 gBrussels sprouts
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45 gPomegranate
15 gWalnuts
3 gDijon mustard
1.5 tspCooking oil
1 tspDressing oil
2 tspBalsamic vinegar
To tasteSalt
To tasteBlack Pepper
Heat the oven to 210°C (410°F). Trim and halve the Brussels sprouts. Toss with cooking oil, salt and pepper, then spread cut-side down on a tray. Roast for 25-30 minutes until tender with browned edges.
Toast the walnuts in a dry skillet over medium-low heat for 3 minutes, stirring, then chop.
Whisk the balsamic vinegar, mustard and dressing oil. Toss with the warm sprouts, then add the pomegranate arils and walnuts. Taste and adjust seasoning.