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This dish can be served warm or at room temperature.

Martha Stewart Living, November 2016

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Credit: Anna Williams

Recipe Summary test

prep:
25 mins
total:
1 hr
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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