Food & Cooking Recipes Lunch Recipes Roasted Brussels Sprouts with Chestnuts, Pomegranate, and Cider Reduction Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 15, 2019 Print Rate It Share Share Tweet Pin Email Photo: Anna Williams Prep Time: 25 mins Total Time: 1 hr Servings: 12 This dish can be served warm or at room temperature. Ingredients 2 pounds brussels sprouts, 1 ½ pounds halved, ½ 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) ½ cup pomegranate seeds (from 1 pomegranate) Directions 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. Rate it Print