ROASTED BRUSSELS SPROUTS WITH CHESTNUTS, POMEGRANATE, AND CIDER REDUCTION

Roasted Brussels Sprouts with Chestnuts, Pomegranate, and Cider Reduction image

Provided by Martha Stewart

Time 1h

Number Of Ingredients 8

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2 pounds brussels sprouts, 1 1/2 pounds halved, 1/2 pound thinly sliced
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 cup apple cider
3 tablespoons apple-cider vinegar
1 tablespoon Dijon mustard
5 ounces roasted and peeled chestnuts, halved (quartered, if large)
1/2 cup pomegranate seeds (from 1 pomegranate)

Steps:

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.
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.