Brussels Sprout and Apple Salad with Pomegranate and Goat Cheese

This Brussels sprout and apple salad is a light and refreshing dish that is perfect for a fall or winter meal. The Brussels sprouts are roasted until they are tender and browned, and they are then tossed with thinly sliced apples, pomegranate seeds, goat cheese, and thyme. The combination of flavors and textures in this salad is sure to please everyone at your table.

Brussels sprouts have been a staple in European cuisine for centuries, but they only recently began to gain popularity in the United States. In the 1950s, frozen Brussels sprouts became widely available, and they quickly became a popular side dish. However, many people found frozen Brussels sprouts to be bland and mushy, and they soon fell out of favor. In the 1990s, a new generation of chefs began to experiment with roasting Brussels sprouts, and they quickly discovered that this method of cooking brought out the vegetable's natural sweetness and flavor. Roasted Brussels sprouts soon became a popular dish at restaurants and in home kitchens, and they have remained so to this day.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• Brussels sprouts
• Olive oil
• Salt
• Pepper
• Apples
• Pomegranate seeds
• Goat cheese
• Thyme

Instructions

1. Trim and halve Brussels sprouts.
2. Toss Brussels sprouts with olive oil, salt, and pepper.
3. Roast Brussels sprouts for 15-20 minutes at 400°F (200°C), or until tender and browned.
4. Slice apples and add to a large bowl.
5. Add roasted Brussels sprouts, pomegranate seeds, goat cheese, and thyme to the bowl.
6. Toss to combine and serve.

Why It Works

• Roasting the Brussels sprouts brings out their natural sweetness and flavor.
• The combination of Brussels sprouts, apples, pomegranate seeds, goat cheese, and thyme creates a complex and flavorful salad.
• The salad is light and refreshing, making it a perfect dish for a fall or winter meal.