Description
Brussels sprouts roasted with olive oil and roasted garlic, tossed with sherry vinegar and pomegranate seeds, and topped with smoky diced venison jerky.
Ingredients
Scale
- 1/2 lb Brussels sprouts, bottoms trimmed, halved
- 4 tbsp extra-virgin olive oil
- 1 tbsp kosher salt (see notes)
- 1 tsp freshly cracked black pepper, plus more for serving
- 1 tbsp roasted garlic
- 1 tsp sherry vinegar
- 3 tbsp pomegranate seeds, fresh or frozen
- 1 1/2 oz venison jerky, finely diced
Instructions
- Preheat the oven to 425°F. In a bowl, toss the Brussels sprouts with the olive oil, salt, pepper, and roasted garlic.
- Spread on a baking tray, cut side down, and roast 10 to 15 minutes, until golden brown and tender.
- Toss the hot sprouts with the sherry vinegar and pomegranate seeds, then transfer to a serving bowl.
- Top with the venison jerky and more freshly cracked black pepper. Serve hot.
Notes
Roasted garlic: Roast a whole head at 400°F for about 40 minutes, or use jarred roasted garlic.
Swaps: Crumbled bacon, crispy prosciutto, or beef or turkey jerky can replace venison jerky.
Gluten-free: Choose a jerky labeled gluten-free.
To scale: Double for 4 servings, using 2 pans if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 370