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