Here is a quick recipe right before Thanksgiving in case you are searching for one more side dish to add to your table. This is a combination of a variety of brussel sprout dishes that I have searched through.
Festive Brussel Sprouts:
-2 packages of brussel sprouts
-1 package feta cheese
Turn the oven on to 400 degrees. Chop the brussel sprouts into halves or quarters and toss them in olive oil and salt. Scatter the brussel sprouts over a cookie sheet and roast in the oven for about 20 minutes.
While the brussel sprouts are roasting prepare your pomegranate seeds. The easiest way to de-seed the pomegranate is to score it in half and pull it apart into two pieces. Flip the half of pomegrnate downside into a bowl and smack the back of it with a wooden spoon. (This is slightly messy.) Smacking the pomegranate halves this way will knock out all of the seeds much quicker than picking them out with your fingers.
When the brussel sprouts are done roasting put them in a dish with the pomegranate seeds and feta cheese. Season with salt and a squirt of lemon juice.