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Pomegranate and Pecan Roasted Brussels Sprouts

Pomegranate and Pecan Roasted Brussels Sprouts

Shared by Janet Urciuoli
Prep
10 min
Total
20-30 min
Ingredients
7
Steps
7
Healthy Cooking Holidays Quick and Easy Side-dish Vegetarian

Brussels Sprouts have a bad reputation-so change it! Baked or roasted with olive oil, pecans, salt, pepper, and garlic powder, then sprinkle on pomegranate seeds and something magical happens. Not only are they good for you, they are really delicious to

Ingredients

  • 6 c. Brussels sprouts
  • 1 c. seeds from 1 pomegranate
  • 1/2 c. chopped pecans
  • 2 T. olive oil
  • 1 t. garlic powder
  • 1 t. black pepper
  • 1/2 t. fine sea salt

Steps

  1. Preheat oven to 400 degrees.
  2. Wash Brussels sprouts, cut off the stems, and cut in half.
  3. Put the sprouts in a baking dish, and drizzle with olive oil, salt, pepper, and garlic powder. Toss until well combined.
  4. Add pecans to the sprouts and mix.
  5. Bake for 20-30 minutes depending on your crispiness preference, tossing every 10 minutes.
  6. When sprouts come out of the oven, sprinkle with pomegranate seeds and serve immediately.
  7. Serves 4: 120 calories per serving
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