Brussels Sprouts with Horseradish and Pomegranate Seeds

(recipe from Saveur magazine)

2 lbs. Brussels sprouts
Salt and pepper to taste
1/2 cup olive oil
2 tsp. smoked paprika
2 Tbsp. grated lemon zest
1/4 cup lemon juice
2 tsp. white wine vinegar
1/2 cup pomegranate seeds
1/4 cup grated horseradish

Heat oven broiler.  Cook sprouts in salted boiling water, 4 minutes.  Drain and transfer to an ice bath.  Drain, halve, and pat dry.  Toss with oil, paprika, salt, and pepper on a baking sheet.  Broil until caramelized, 8-10 minutes.  Toss with lemon zest and juice, and vinegar.  Garnish with pomegranate seeds and horseradish.

(So unique and tasty!  I roasted the sprouts in the oven for 40 minutes instead of boiling and broiling.  The vinegar and pomegranate and horseradish give the sprouts a tangy flavor, which is unexpected and delightful.)