Brussels Sprouts with Pomegranate & Walnuts
Brussels sprouts, pomegranate, and four common pantry ingredients are all that is needed to put together this colorful and crowd-pleasing side dish. Roasted brussels sprouts are easy to make and filled with digestion-boosting fiber and beneficial antioxidants. Even those skeptical of this healthy cruciferous vegetable will love it alongside tart and juicy pomegranate and chopped walnuts. Enjoy this plant-based dish throughout the fall and winter seasons!
Prep Time: 5 minutes
Cook Time: 40 minutes
Total TIme: 45 minutes
2 Tbs. coconut oil
Salt and pepper to taste
⅓ cup pomegranate arils
⅓ cup walnut halves and pieces (toasted if desired)
2 Tbs. extra virgin olive oil
1 Tbs. balsamic vinegar
Preheat oven to 400 degrees and prepare a baking sheet. Combine brussels sprouts, coconut oil, and salt and pepper and spread cut side down on baking sheet. Place baking sheet on center rack and roast until brussels sprouts are tender and browned in areas, 30-40 minutes.
Remove brussels sprouts from oven and transfer to serving dish. Sprinkle with pomegranate and walnuts and drizzle with olive oil and balsamic vinegar before serving.
Reduce inflammatory process in cells, tissues, and blood vessels, helping to slow aging and reduce risk of long-term disease.
Prevents and repairs oxidative damage to cells caused by free radicals.
Support the body’s resistance to infection and strengthen immune vigilance and response.
Improves mood, memory, and focus.
Reduces risk factors for common degenerative and age-related diseases.