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Parve
Easy
4-6 Servings
Allergens 
No Allergens specified
1 Hour
Diets
I love brussels sprouts, but I haven’t made them in years because I found them so hard to check. Now that we have high-quality frozen pre-checked brussels sprouts, I can make this recipe, which is so perfect for Rosh Hashanah. And the pop of color from the pomegranates just makes this dish look so beautiful on the table.
1 24-ounce (680-gram) package Beleaves Brussels Sprouts
1 sweet potato, cut into 1-inch (2 and 1/2-centimeter) pieces
1 teaspoon Haddar Kosher Salt
1/2 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
olive oil, for drizzling
Tuscanini Balsamic Glaze, for garnish
1/4 cup pomegranate arils, for garnish
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius) on the convection bake setting. Line a baking sheet with Gefen Parchment Paper.
Place the brussels sprouts and sweet potato on the prepared baking sheet. Season with spices and drizzle with olive oil.
Bake for 50 minutes.
Garnish with balsamic glaze and pomegranate arils.
Photography and Styling by Chay Berger
This recipe is from the Mishpacha Family Table Rosh Hashanah Supplement: Tastes of Tishrei 5786. Click here to see the entire collection!
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are the brussel sprouts frozen should we thaw them or bake them frozen
You can put them in the oven straight from the freezer!