Roasted Brussels Sprouts With Almonds & Pomegranate
3/4 cup Marcona almonds, roasted and roughly chopped
4 tablespoons Extra Virgin olive oil, divided
1/4 teaspoon black pepper
2 1/2 pounds Brussels sprouts, trimmed, outer leaves removed, and halved
1 tablespoon lemon juice
1/2 cup pomegranate seeds
1/4 cup fresh parsley, finely chopped
shaved parmesan, for garnish (optional)
Preheat the oven to 350 degrees F.
Place the almonds on a baking sheet and roast in the uneven till fragrant, about 10 minutes. Remove from the oven and allow to cool. Once cool enough to handle, roughly chop and set aside.
Increase the oven to 425 degrees F.
Toss the sprouts with 3 tablespoons olive oil, a generous amount of salt and the black pepper. Place the seasoned sprouts on the baking sheet you used to roast the almonds. Place in the oven and roast till they are beginning to brown and get crispy, about 20 minutes. Remove from he oven and allow to cool slightly.
Once the sprouts are cool, drizzle with the remaining 1 tablespoon of olive oil and lemon juice. Add the chopped roasted almonds pomegranate seeds and parsley, toss well to coat. Garnish with shaved parmesan, if using. Serve sprouts warm or at room temperature.