These Brussels sprouts with a tangy cumin lemon dressing topped with creamy feta and pomegranate seeds are the perfect side dish for your holiday meal.
2pounds Brussels sprouts trimmed and cut into halves
3tablespoonsolive oil
1teaspoonkosher salt
Cumin dressingrecipe below
Fetacrumbled for garnish
Pomegranate arilsfor garnish
For Dressing
1lemonjuiced
1/2tablespoon maple syrup
1/2teaspooncumin freshly ground
1/2teaspoon kosher salt
1/2teaspoon turmeric
Instructions
Preheat the oven to 425F.
In a large bowl, toss Brussels sprouts with olive oil and salt. Spread evenly on sheet pan and roast in the oven until golden brown, about 20 minutes.
Remove Brussels sprouts from oven. Transfer to a serving platter, generously drizzle with lemon cumin dressing. Then garnish with crumbled feta, pomegranate arils and serve immediately.
For Dressing
In a small bowl, add lemon juice, maple syrup, cumin, salt, turmeric and whisk to combine.