Roasted Brussels Sprouts with Goat Cheese Pomegranate

This gorgeous warm salad with nutty roasted Brussels sprouts, sweet-tart pomegranate seeds and creamy goat cheese is perfect for any winter meal–from a weeknight dinner to Christmas dinner or any other holiday celebration. The recipe is easily doubled if you are entertaining a crowd: just be sure to spread the sprouts out (use 2 pans if necessary) so they roast instead of steaming.

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 1 large shallot, sliced
• 1 tablespoon extra-virgin olive oil
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 2 ½ teaspoons 2-3 teaspoons white balsamic vinegar
• ⅓ cup crumbled goat cheese
• ¼ cup pomegranate seeds

Directions

• Step 1 Preheat oven to 400 degrees F. Toss Brussels sprouts with shallot, oil, salt and pepper in a medium bowl. Spread on a large rimmed baking sheet.
• Step 2 Roast the Brussels sprouts until tender, 20 to 22 minutes. Return to the bowl and toss with vinegar to taste. Sprinkle with goat cheese and pomegranate seeds.

Nutrition Facts

Serving Size: 3/4 CupPer Serving:117 calories; protein 5.8g 12% DV; carbohydrates 13.6g 4% DV; exchange other carbs 1; dietary fiber 4.8g 19% DV; sugars 4.5g; fat 5.7g 9% DV; saturated fat 1.8g 9% DV; cholesterol 4.1mg 1% DV; vitamin a iu 1006.8IU 20% DV; vitamin c 97.9mg 163% DV; folate 76.1mcg 19% DV; calcium 64.4mg 6% DV; iron 1.9mg 11% DV; magnesium 30.4mg 11% DV; potassium 490.8mg 14% DV; sodium 216mg 9% DV; thiamin 0.2mg 17% DV.Exchanges: 

2 Vegetable, 1/2 Fat, 1/2 Medium-Fat Protein

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