Roasted Brussels Sprouts with Pomegranate and Balsamic
Brussels sprouts are cooked hot to create great color and flavor and then tossed with pomegranate arils and balsamic glaze for the perfect veggie bite straight off the Traeger.
Equipment
- Sharp knife and cutting board
- Big cast iron skillet
- Spoon or spatula
- Hot mits
Ingredients
- 2 pounds Signature Farms Brussels Sprouts
- 1/2 cup Signature Select Olive Oil
- 4 cloves of garlic
- 1 cup Signature Select Pomegranate Arils
- 1/4 cup Signature Select Balsamic Glaze
Instructions
- Preheat Traeger grill to 425*.
- Wash and trim brussels sprouts.
- Using a sharp knife, cut each sprout in half lenghtwise.
- In a bowl, combine the cut sprouts with olive oil and seasoning. Toss well to coat.
- Arrange the seasoned sprouts, cut side down, in the bottom of a big cast iron skillet. Ensure there is only one layer.
- Sprinkle the sprouts with chopped garlic.
- Place the skillet on a hot burner for about 10 minutes, until the sprouts begin browning on the cut side.
- Transfer the hot skillet to the grill and close the lid, allowing the sprouts to cook further.
- Stir the sprouts after 5-10 minutes and continue cooking until browned and tender.
- Remove the skillet from the grill and stir in the pomegranate arils.
- Season with salt and drizzle with balsamic glaze before serving.