Caramelized Brussels Sprouts
INGREDIENTS
1 pound Brussels sprouts, outer leaves removed and halved
1/4 cup extra-virgin olive oil, divided
2 cloves garlic, thinly sliced
2 sprigs rosemary, chopped, reserving 1/4 teaspoon for the dressing
1 teaspoon berbere
salt
freshly ground black pepper
1 shallot, thinly sliced
1/2 cup peanuts, rough chopped
2 tablespoons chopped fresh parsley
1 tablespoon maple syrup
1 tablespoon sherry vinegar
1/2 cup pomegranate see
Directions
1. Reheat the oven to 450 F.
2. In a large bowl, toss the Brussels sprouts, 2 tablespoons of the olive oil, garlic, most of the rosemary, and berbere until well-combined.
3. Season with salt and pepper, and toss to combine.
4. Place the sprouts on a parchment-lined sheet pan and roast until lightly caramelized and cooked, about 15 minutes.
5. Meanwhile, in a large, high-sided skillet, warm the remaining 2 tablespoons of olive oil over medium heat.
6. Add the shallots and peanuts and cook, stirring often, until the shallots are softened, and the peanuts are lightly toasted for about 4 minutes.
7. Add the parsley, 1/4 teaspoon rosemary, maple syrup, vinegar, and a generous pinch of salt, and stir to combine.
8. Add the pomegranate seeds and roasted Brussels sprouts and toss to combine. Season with salt, to taste; serve.