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!
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
1. Preheat oven to 400 degrees and prepare a baking sheet.
2. 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.
3. 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.