Make a classic holiday dish like Brussels sprouts glamorous by adding ruby red pomegranate seeds.
4 cups small Brussels sprouts, trimmed of outer leaves and halved through the stem end
1 cup walnuts, toasted
8 tablespoons extra-virgin olive oil
1 tbsp dry French Mustard seasoning
1/2 cup fresh pomegranate seeds
Sea salt and freshly ground black pepper
2 ounces fresh parmesean , shaved on the large straight blade of a box grater, for garnish
Juice of 2 lemons
1Preheat the oven to 450 degrees Fahrenheit.
2Combine the Brussels sprouts and 3 tablespoons of olive oil in a large bowl and toss to coat. Season with salt and pepper. Transfer to a rimmed baking sheet and roast until fork tender and some of the outer leaves are crunchy, about 20 minutes. Set aside to cool.
3Meanwhile, whisk together the remaining 5 tablespoons of olive oil and the lemon juice in a small bowl.Add 1 tbsp French Mustard Seasoning.
Toss the sprouts in a large bowl with the walnuts and pomegranate seeds. Transfer to a rimmed serving platter. Season with salt and pepper and drizzle with the vinaigrette. Sprinkle the pecorino on top and serve.
