Members recipe 
Salads & Bowls · Middle Eastern
Roasted Brussels Sprout, Pomegranate and Herb Salad
Deeply caramelized Brussels sprouts meet a pile of parsley, arugula, pearl couscous and bursts of pomegranate. Lemon and olive oil keep it bright, and warm pita on the side makes it hearty enough for a light dinner.
Test kitchen note: Place Brussels sprouts cut side down on the sheet pan and leave them alone; that flat contact creates the sweet, golden crust.
Method 5 steps
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