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     Title: Perfect Roasted Brussels Sprouts
Categories: American, Vegetables
     Yield: 4 Servings

     1 lb Brussels sprouts; trimmed
          - and halved
   1/3 c  Extra virgin olive oil
     3 cl Garlic; minced
     3 sm Shallots; julienned
     1 ts Sea salt
     1 ts Black pepper
     2 tb White wine
   1/4 c  Pomegranate seeds
     1 tb Balsamic glaze
     2 tb Parmesan cheese; grated

 Preparation time: 10 minutes
 Cooking time: 35 minutes

 Guaranteed to make them eat their greens!

 Preheat the oven to 400 F. While the oven is preheating, place your
 baking sheet in the oven, so that it gets nice and hot while you prep
 your Brussels sprouts.

 Add olive oil to cast iron pan over medium heat and cook for 1 minute,
 until the oil begins to shimmer. Place brussels sprouts in one layer
 flat side down and leave them undisturbed until they achieve a nice
 sear (around 2 minutes).

 Add garlic, shallots, salt, and pepper and saute for about 2 minutes.
 Deglaze the pan with wine, using a wooden spoon to scrape up any
 brown bits on the bottom of your pan. Cook for about 2 minutes, until
 all the liquid has evaporated.

 Carefully transfer the Brussels sprouts to the preheated baking sheet
 and place in the oven for about 15 to 18 minutes, until the sprouts
 are tender.

 Place the roasted sprouts in a large bowl. Season with additional
 salt and pepper, to taste. Add pomegranate seeds and toss. Place on a
 serving platter before glazing with balsamic glaze (or balsamic
 vinegar) and grated parmesan cheese.

 Recipe by Joanne Molinaro

 Recipe FROM:
 <https://thekoreanvegan.com/best-roasted-brussels-sprouts-recipe/>

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