Oven Roasted Brussels Sprouts with Persimmon, Pomegranate and Mint
1 lb Brussels sprouts, trimmed and halved
2 tbsp pomegranate seeds
1 persimmon, diced
1 tbsp chives, minced
Handful of fresh mint leaves
1/2 Meyer lemon
Preheat the oven to 425°F and gather all of your ingredients. Place the Brussels sprouts in a bowl and toss with a couple tablespoons of olive oil, some sea salt, and black pepper. Roast in the oven for 18-25 minutes depending on the size of your Brussels sprouts. You want them crispy and brown in places.
Once they are cooked to your liking, remove them from the oven and place them in a bowl. While they are still hot, start adding some dashes of sherry vinegar. Taste. Keep adding vinegar until they have a tangy vinegar flavor.
Add the persimmons, pomegranates, chives, and lemon juice. Taste. Sprinkle in some fresh mint leaves. Taste and season with sea salt and black pepper. Add more vinegar and/or Meyer lemon juice as needed.