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Brussels Sprouts with Horseradish and Pomegranate Seeds


This recipe is courtesy of Chef Ken Oringer of Toro, in Boston and New York

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  • 2 lb brussels sprouts
  • kosher salt and fresh ground pepper, to taste
  • 1/2 cup olive oil
  • 2 tsp smoked paprika
  • 2 tbsp grated lemon zest
  • 1/4 cup fresh lemon juice
  • 2 tsp white wine vinegar
  • 1/2 cup pomegranate seeds
  • 1/4 cup fresh grated horseradish



Step 1

1. In a large pot, bring salted water to a boil. Add the sprouts and boil for 4 minutes. Before you remove the sprouts, heat your oven broiler.
2. Drain and transfer sprouts to an ice bath. Drain and halve, and pat dry.
3. On a baking sheet, Toss sprouts with the oil, paprika, salt and pepper.
4. Broil until carmelized, 8-10 minutes. Toss with the lemon zest, lemon juice and vinegar. Garnish with pomegranate seeds and horseradish.


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