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.