Name: Roasted brussels sprouts and pomegranate
Yield: 6
Ingredients: 6 Cups Brussels sprouts (About 1.5lbs, halved (keep and use the leaves that fall off when cutting)); 2/3 Cups Brazilian nuts, raw (Chopped (other nuts may also be used such as almonds, macadamia nuts, pecans, walnuts, etc.)); 1 Cup Pomegranite seeds; 2 Tbs Olive oil (Cold pressed and unrefined); 1 Tsp Garlic powder; 1 Tsp Black pepper (Freshly ground); 1 Tsp Salt

You’ve never tasted brussel sprouts like these. Rich in antioxidants, and overflowing with natural flavor.

Roasted brussels sprouts and pomegranate

Servings

Roasted brussels sprouts and pomegranate

Servings

Ingredients

6 Cups Brussels sprouts About 1.5lbs, halved (keep and use the leaves that fall off when cutting)
2/3 Cups Brazilian nuts, raw Chopped (other nuts may also be used such as almonds, macadamia nuts, pecans, walnuts, etc.)
1 Cup Pomegranite seeds
2 Tbs olive oil Cold pressed and unrefined
1 Tsp Garlic powder
1 Tsp Black pepper Freshly ground
1 Tsp Salt

Servings:

Instructions

Preheat oven to 350 F. In a small bowl, whisk together olive oil, garlic powder, pepper, and salt. In a medium bowl, toss together the brussels sprouts and nuts with the olive oil mixture. Place the mixture onto a baking sheet, and bake for approximately 20-30 minutes, tossing occasionally throughout the cooking process. When brussels and nuts have reached desired crispiness, remove from oven and place into serving bowl. Toss with pomegranates and serve immediately.

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