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!

Serves 2
Prep Time: 5 minutes
Cook Time: 40 minutes
Total TIme: 45 minutes


16 halved brussels sprouts
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.

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Combining her passion for food and a lifelong commitment to promoting a healthy lifestyle, Grace O has created FoodTrients®, a unique program for optimizing wellness. Grace O is a fusion chef with a mission: to cook up recipes for sustaining a long and joyful life that are built on a foundation of anti-aging science and her work in the health care industry. Mixing foods and unique flavors culled from a lifetime of travels from Asia to Europe and America, Grace O encourages young and old to celebrate a full life that embraces diversity. Lifestyle tips, age-defying recipes, and secrets of the healing properties of food are the centerpiece of FoodTrients™–all available through cookbooks, e-newsletters, and
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