Trevor's Recipe Collection
2 lb. Brussels sprouts
Kosher salt and freshly ground black pepper, to taste
1⁄2 cup olive oil
2 tsp. smoked paprika
2 tbsp. grated lemon zest, plus 1/4 cup lemon juice
2 tsp. white wine vinegar
1⁄2 cup pomegranate seeds
1⁄4 cup grated horseradish
Heat oven broiler.
Cook sprouts in salted boiling water, 4 minutes.
Drain and transfer to an ice bath. Drain, halve, and pat dry.
Toss with oil, paprika, salt, and pepper on a baking sheet.
Broil until caramelized, 8–10 minutes.
Toss with lemon zest and juice and vinegar.
Garnish with pomegranate seeds and horseradish.
2 lb. Brussels sprouts
Kosher salt and freshly ground black pepper, to taste
1⁄2 cup olive oil
2 tsp. smoked paprika
2 tbsp. grated lemon zest, plus 1/4 cup lemon juice
2 tsp. white wine vinegar
1⁄2 cup pomegranate seeds
1⁄4 cup grated horseradish
Heat oven broiler.
Cook sprouts in salted boiling water, 4 minutes.
Drain and transfer to an ice bath. Drain, halve, and pat dry.
Toss with oil, paprika, salt, and pepper on a baking sheet.
Broil until caramelized, 8–10 minutes.
Toss with lemon zest and juice and vinegar.
Garnish with pomegranate seeds and horseradish.