Coarse kosher salt and fresh ground pepper to taste
zest of 1 orange
1/4 c. fresh pomegranate arils (seeds)
Preheat oven to 350°. Spray a large shallow baking sheet with non-stick cooking spray. Rinse stalk and sprouts. Trim off discolored outside leaves and remove sprouts on one side of the stalk so that the stalk can lay flat on the sheet pan. Place the removed sprouts onto the side of the pan.
Whisk together 1/4 c. olive oil and honey. With a basting brush, apply mixture over Brussels sprout stalk and loose sprouts. Be sure to brush oil mixture on all sides of the stalk. Season with salt and pepper to taste. Roast in the oven for 40-45 minutes until sprouts are evenly browned and tender.
In a small bowl, combine orange zest and pomegranate arils (seeds) and set aside.
Transfer roasted stalk to a large platter along with the loose Brussels sprouts. Top with a drizzle of olive oil. Sprinkle with the orange zest and pomegranate mixture. Use serving tongs to gently twist the sprout from the stalk.
Pair with Mandolin Pinot Noir.
Eddie's Recipe Tip:
Raw Brussels sprout stalks make festive centerpieces for the holiday table when combined with cabbage heads, squash, pomegranates and fresh flowers.