Pomegranate and Pecan Roasted Brussels Sprouts
Recipes Healthy Cooking Holidays Quick and Easy Side-dish Vegetarian
Description
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
Directions
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
Preheat oven to 400 degrees.
Wash Brussels sprouts, cut off the stems, and cut in half.
Put the sprouts in a baking dish, and drizzle with olive oil, salt, pepper, and garlic powder. Toss until well combined.
Add pecans to the sprouts and mix.
Bake for 20-30 minutes depending on your crispiness preference, tossing every 10 minutes.
When sprouts come out of the oven, sprinkle with pomegranate seeds and serve immediately.
Serves 4: 120 calories per serving