MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Perfect Roasted Brussels Sprouts
 Categories: American, Vegetables
      Yield: 4 Servings
 
      1 lb Brussels sprouts; trimmed
           - and halved
    1/3 c  Extra virgin olive oil
      3 cl Garlic; minced
      3 sm Shallots; julienned
      1 ts Sea salt
      1 ts Black pepper
      2 tb White wine
    1/4 c  Pomegranate seeds
      1 tb Balsamic glaze
      2 tb Parmesan cheese; grated
 
  Preparation time: 10 minutes
  Cooking time: 35 minutes
  
  Guaranteed to make them eat their greens!
  
  Preheat the oven to 400°F. While the oven is preheating, place your
  baking sheet in the oven, so that it gets nice and hot while you
  prepare your Brussels sprouts.
  
  Add olive oil to cast iron pan over medium heat and cook for
  1 minute, until the oil begins to shimmer. Place brussels sprouts
  in one layer flat side down and leave them undisturbed until they
  achieve a nice sear, around 2 minutes.
  
  Add garlic, shallots, salt, and pepper and sauté for about
  2 minutes. Deglaze the pan with wine, using a wooden spoon to
  scrape up any brown bits on the bottom of your pan. Cook for about
  2 minutes, until all the liquid has evaporated.
  
  Carefully transfer the Brussels sprouts to the preheated baking
  sheet and place in the oven for about 15 to 18 minutes, until the
  sprouts are tender.
  
  Place the roasted sprouts in a large bowl. Season with additional
  salt and pepper, to taste. Add pomegranate seeds and toss. Place on
  a serving platter before glazing with balsamic glaze (or balsamic
  vinegar) and grated parmesan cheese.
  
  Recipe by Joanne Molinaro
 
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