Description
Roasted to perfection.
Ingredients
Scale
- 1/2 lb Brussels sprouts, bottoms off, split in half
- 1 tbsp kosher salt
- 1 tsp fresh cracked black pepper
- 4 tbsp extra-virgin olive oil
- 1 tbsp roasted garlic
- 1 tsp sherry vinegar
- 3 tbsp pomegranate seeds (fresh is great, or buy them frozen)
- 1 ½ oz finely diced venison jerky
Instructions
- Place the cut Brussels sprouts in a mixing bowl and toss with olive oil, salt, pepper, and roasted garlic. Place on a baking tray in a 425-degree oven for 10-15 minutes.
- You’re looking for signs of golden brown, and some tenderness in the Brussels sprouts.
- Put the Brussels sprouts in a mixing bowl, toss with the sherry vinegar and pomegranate seeds, and place in a serving bowl.
- Top with the venison jerky and some more freshly cracked black pepper.
- Serve while hot.