Roasted Carrots & Brussels Sprouts With Walnuts & Pomegranate Seeds
by Lucia Watson, Chef , Lucia’s Restaurant, Minneapolis, Minn.
- 2 pounds Brussel sprouts, stem end trimmed, cut in half
- 2 pounds carrots, trimmed, peeled and cut into batons or 2-inch sticks
- 2 tablespoons olive oil
- Salt and pepper
- 1 cup walnut pieces, lightly toasted
- 1 cup pomegranate seeds
Preheat oven to 350°F.
In a large pot, bring 3 quarts of water to a boil; add a dash of salt. Add the Brussels sprouts and cook for 5 minutes. With a large slotted spoon, remove the Brussels sprouts and rinse with ice cold water. Set aside. Bring the water back to a boil and add the carrots. Cook until just al dente, about 3 minutes. Drain and rinse the carrots with ice cold water.
On a large baking sheet, combine the Brussels sprouts, carrots, olive oil, salt, and pepper. Transfer pan to oven and roast for 20 minutes, or until slightly browned. Remove from the oven and sprinkle with the pomegranates and walnuts.