Ingredients

The following ingredients have 4 Servings
  • 1½ lb. Brussels sprouts (trimmed and halved)
  • ¼ cup extra-virgin olive oil
  • ½ tsp. kosher salt (plus more to taste)
  • ¼ cup honey
  • 1/4 cup dijon mustard
  • ⅓ cup sherry vinegar or red wine vinegar
  • 4 Tbsp. unsalted butter (melted)
  • 1 tsp. finely grated lemon zest
  • 1/4 cup crumbled blue cheese
  • 1/4 cup chopped pistachios
  • Pomegranate seeds

Instruction

  • Preheat oven to 400 degrees.
  • In a small saucepan, combine butter, vinegar, mustard, honey, and salt. Bring to a simmer, and whisk until combined and honey has dissolved. Allow to cool slightly.
  • In a large bowl, toss the sprouts and glaze together until coated.
  • Spray a baking sheet with oil, then add the Brussels sprouts and place in oven.
  • Roast sprouts on bottom rack until softened, tender, and browned, 20–25 minutes.
  • To serve, top sprouts with nuts, blue cheese, and pomegranate seeds.