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Roasted Brussels Sprouts with Pomegranate and Goat Cheese

Roasted Brussels Sprouts with Pomegranate and Goat Cheese
  • 1 lb. Brussels sprouts, ends and outer leaves removed
  • 1-2 tablespoons grapeseed oil
  • 1/2 teaspoon sea salt
  • Seeds from 1 pomegranate
  • 3 oz goat cheese

In a large bowl, toss Brussels sprouts with oil and salt until coated. Roast at 400 degrees until soft, about 20-30 minutes. Place roasted Brussels sprouts in a serving bowl. Gently mix in pomegranate seeds and sprinkle with goat cheese. Serve warm or chilled.

 
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