14 Oz. Brussels Sprouts, trimmed & shredded
1 apple diced
2 TBSP Olive Oil
Salt and Pepper to taste
1/c C Raspberry balsamic vinegar (Or regular balsamic is fine).
1 TBSP Honey
1/3 Cup Pomegranate Seeds
1 once crumbled Blue Cheese
1/4 Toasted Pecans.
I have to give a shout out to my friend Jackie Wheeler for sending me this recipe. It's AWESOME. The tartness of the apples and pomegranate with the balsamic sauce is just so good. Even the meat-eaters at the table will gobble this up. Thanks again Jackie!
1. Preheat Oven to 450. Shred brussels sprouts in food processor or by hand. Place in a bowl with apples and olive oil; toss well and season to taste with salt and pepper. Roast 15 minutes until just tender.
2. Place balsamic vinegar and honey in a saucepan and reduce to 1/4 cup. If using regular balsamic add 1 tsp lemon juice.
3. To serve, place roasted sprouts on serving platter. Sprinkle with pomegranate seeds, blue cheese, and pecans. Drizzle the balsamic sauce on top.