Brussels Sprouts with Horseradish and Pomegranate Seeds

Name: Brussels Sprouts with Horseradish and Pomegranate Seeds
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 2 lb. Brussels sprouts; Kosher salt and freshly ground black pepper, to taste; 1 ⁄ 2 cup olive oil; 2 tsp. smoked paprika; 2 tbsp. grated lemon zest, plus 1/4 cup lemon juice; 2 tsp. white wine vinegar; 1 ⁄ 2 cup pomegranate seeds; 1 ⁄ 4 cup grated horseradish

Serves
serves 4-6

ANDRÉ BARANOWSKI

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

Ingredients

2 lb. Brussels sprouts
Kosher salt and freshly ground black pepper, to taste
¹⁄₂ cup olive oil
2 tsp. smoked paprika
2 tbsp. grated lemon zest, plus 1/4 cup lemon juice
2 tsp. white wine vinegar
¹⁄₂ cup pomegranate seeds
¹⁄₄ cup grated horseradish

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Instructions

Step 1

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.

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.