Red and green

What better for a holiday pot luck than red and green?

I thought Brussel sprouts and pomegranates would be a great combination. Both in season and appropriately colored. So I googled and found celebrity chef Bobbie Flay already has multiple variations for roasted Brussel Sprouts with pomegranates. I took this one and created my own rift.

Roasted Brussel Sprouts with Pomegranates

3 pounds Brussel sprouts, washed, trimmed and quartered
2 tablespoons extra virgin olive oil
Kosher salt and freshly ground pepper (1/2 teaspoon each or to taste)

1/2 cup coarsely chopped walnuts

Arils from 2 large pomegranates (about 4 cups)
Zest from 1 lime, 1 lemon and 1 orange

Toss Brussel sprouts with oil, salt and pepper. Microwave until al dente. Spread on two large baking sheets and roast at 375 degrees F until half browned, about 20 minutes. Spread walnuts in a small pan and roast in oven concurrently.

Transfer Brussel sprouts to a large bowl. (To transport, cover bowl, combine pomegranate and zests in another container and keep nuts separate.)

Reheat Brussel sprouts, if desired. Then add pomegranates, zests and walnuts. Toss to serve.

Makes 10 to 12 servings.

Good hot, cold or in-between. Enjoy!