Do you know where Brussels sprouts got their name? They are native to Belgium, around the city of Brussels. They belong to the brassica family, along with cabbage, kale, and broccoli. They are typically a winter season veggie. This nutrient-rich dish is full of protective antioxidants and may reduce your risk of certain types of cancers. This dish combines the savory roasted Brussels sprouts with the tart sweetness of pomegranate and the rich crunch of toasted walnuts.
Roasted Brussels Sprouts with Pomegranate and Toasted Walnuts
Ingredients
- 1 lb organic Brussels sprouts halved
- 1/2 cup organic pomegranate seeds
- 1/4 cup organic walnuts (toasted) you can also use slivered almonds and pepitas
- 2 tbsp organic olive oil or avocado oil
- 1 tbsp balsamic vinegar I prefer fancy balsamics like Fig, Raspberry, or Umi plum for this dish
- Sea salt and pepper to taste
- Optional: drizzle of maple syrup for extra sweetness
Instructions
- Preheat Oven: Set the oven to 400°F (200°C).
- Roast Brussels Sprouts: Toss Brussels sprouts with olive oil or avocado oil, sea salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, stirring halfway, until golden and the outer leaf is a little crispy.
- Toast Walnuts: While Brussels sprouts roast, toast the walnuts in a dry skillet over medium heat for about 5 minutes, flipping and stirring them around, until fragrant.
- Assemble: Once Brussels sprouts are roasted, toss them with balsamic vinegar, pomegranate seeds, and toasted walnuts. Optional: drizzle with maple syrup for a sweet finish.
- Serve: Transfer to a serving dish and enjoy warm.
