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Roasted Brussels Sprouts with Pomegranate, Feta and Cilantro
Ingredients
  • Two 12-ounce bags fresh Brussels sprouts halves
  • 2 tablespoons extra-virgin olive oil
  • ¾ teaspoon kosher salt
  • ⅛ teaspoon cracked black pepper
  • ½ cup feta crumbles
  • ⅓ cup pomegranate seeds
  •  
  • 2 tablespoons chopped cilantro
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