📖 Instructions

1. Preheat the oven to 400°F (200°C). Make sure your oven is fully heated before you put the sprouts in—this helps them get nice and crispy.
2. Wash and trim the Brussels sprouts. Cut off the ends and remove any yellow or wilted outer leaves. A little tip: if the sprouts are very large, halve or quarter them so they cook evenly.
3. In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper. Don't be shy with the olive oil; it helps them roast properly. Use your hands to make sure every sprout is coated. Also, sometimes I add a pinch of garlic powder or onion powder here for extra flavor.
4. Spread the Brussels sprouts in a single layer on a baking sheet. Use a baking sheet large enough to avoid overcrowding the sprouts. If they're too close together, they'll steam instead of roast.
5. Roast for 20-25 minutes, or until the Brussels sprouts are tender and browned. Keep an eye on them! You want them to be nicely caramelized but not burnt. If they start to brown too quickly, lower the oven temperature slightly.
6. Remove from the oven and let them cool slightly.
7. Transfer the roasted Brussels sprouts to a serving bowl.
8. Sprinkle with pomegranate seeds and crumbled feta cheese. The amount of pomegranate seeds and feta is really up to you. I like to use a generous amount, but you can adjust it to your liking.
9. Drizzle with balsamic glaze (optional). A little balsamic glaze adds a touch of sweetness and acidity that complements the other flavors perfectly. If you don't have balsamic glaze, you can use a little balsamic vinegar instead.
10. Serve immediately and enjoy! These are best served warm, but they're also delicious at room temperature. They make a great side dish for almost any meal.
11. Dont worry if you make to many. You can keep the extras in the fridge