"Brussels sprouts are zipped up with horseradish by chef Ken Oringer of Toro in Boston and New York...."
INGREDIENTS
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2 lb. Brussels sprouts
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Kosher salt and freshly ground black pepper, to taste
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½ cup olive oil
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2 tsp. smoked paprika
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2 tbsp. grated lemon zest, plus ¼ cup lemon juice
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2 tsp. white wine vinegar
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½ cup pomegranate seeds
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¼ cup grated horseradish