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Brussels Sprouts with Horseradish and Pomegranate Seeds


Brussels sprouts are zipped up with horseradish by chef Ken Oringer of Toro in Boston and New York

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  • 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


Servings 6
Preparation time 10mins
Cooking time 30mins
Adapted from


Step 1

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.

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