Roasted Brussels Sprouts With Chestnuts Pomegranate And Cider Reduction Recipe

Ingredients

2 pounds brussels sprouts, 1 1/2 pounds halved, 1/2 pound thinly sliced

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

1 cup apple cider

3 tablespoons apple-cider vinegar

1 tablespoon Dijon mustard

5 ounces roasted and peeled chestnuts, halved (quartered, if large)

1/2 cup pomegranate seeds (from 1 pomegranate)

Preparation

Preheat oven to 450 degrees. On a rimmed baking sheet, toss halved brussels sprouts with oil; season with salt. Spread in a single layer and roast, stirring once halfway through, until browned and crisp in places, 35 to 40 minutes.

Meanwhile, combine cider, vinegar, and Dijon in a saucepan; season with salt and pepper. Boil, stirring occasionally, until syrupy and reduced to 1/4 cup, about 12 minutes.

Toss roasted and raw brussels sprouts with chestnuts, cider reduction, and 1/4 cup pomegranate seeds; season with salt and pepper. Top with remaining 1/4 cup pomegranate seeds; serve.