Brussels Sprouts with Horseradish and Pomegranate Seeds Recipe | SAVEUR

Brussels Sprouts with Horseradish and Pomegranate Seeds

Brussels Sprouts with Horseradish and Pomegranate Seeds

Brussels sprouts are zipped up with horseradish by chef Ken Oringer of Toro in Boston and New York.

André Baranowski

Brussels sprouts are zipped up with horseradish by chef Ken Oringer of Toro in Boston and New York.

Brussels Sprouts with Horseradish and Pomegranate Seeds
These brussels sprouts, zipped up with horseradish and pomegranate seeds, from chef Ken Oringer of Toro make a great side dish for roast beef or pork.
serves 4-6

Ingredients

2 lb. Brussels sprouts
Kosher salt and freshly ground black pepper, to taste
12 cup olive oil
2 tsp. smoked paprika
2 tbsp. grated lemon zest, plus 14 cup lemon juice
2 tsp. white wine vinegar
12 cup pomegranate seeds
14 cup grated horseradish

Instructions

Heat oven broiler. Cook sprouts in salted boiling water, 4 minutes. Drain and transfer to an ice bath. Drain, halve, and pat dry. Toss with oil, paprika, salt, and pepper on a baking sheet. Broil until caramelized, 8–10 minutes. Toss with lemon zest and juice and vinegar. Garnish with pomegranate seeds and horseradish.

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