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.