• 2 cups Brussel sprouts
  • 1 fennel bulb, halved and sliced
  • 1/4 cup J. Olive Co. Blood Orange Olive Oil
  • 1/4 cup J. Olive Co. Pomegranate Quince Balsamic
  • 1 teaspoon ground mustard
  • 1 teaspoon dried thyme
  • freshly ground pepper and sea salt to taste
  • 1/2 cup pomegranate seeds
  • 1/2 cup blue cheese crumbles (feta or goat cheese can also be used if preferred)


1. Preheat oven to 400oF. Arrange the Brussel sprouts and fennel on a baking sheet. Lightly drizzle with Extra Virgin Olive Oil and season liberally with salt. Bake for 35-45 minutes, or until the vegetables are tender and lightly browned.

2. In a small bowl, whisk together the Pomegranate-Quince White Balsamic, Blood Orange Premium Olive Oil, ground mustard, thyme, salt and pepper.

3. Place warm Brussel sprouts and fennel in a serving dish. Top with pomegranate seeds and blue cheese crumbles and drizzle with vinaigrette. Serve immediately.

Original recipe and image found at The Crescent Olive