Brussels Sprouts with Toasted Pine Nuts & Pomegranate
 
Prep time
Cook time
Total time
 
Dana:
Serves: 6+ servings
Ingredients
  • 2 pounds brussels sprouts, stems trimmed, halved
  • 1 Tbsp Whole Foods 365 extra virgin olive oil
  • 1 Tbsp lemon juice
  • 1 Tbsp maple syrup (for Whole30: substitute Balsamic Vinegar)
  • 1 tsp sea salt
  • ¼ cup Whole Foods 365 pine nuts
  • ½ cup fresh pomegranate seeds
Directions
  1. Preheat the oven to 375 F. Prepare a large baking sheet by lining it with parchment paper.
  2. Cut the stems off the brussels sprouts and cut them in half, lengthwise. In a medium-sized bowl, toss the sprouts with the olive oil, lemon juice, maple syrup, and sea salt. Spread them evenly on a large baking sheet.
  3. When the oven is ready, pop them in the oven and roast the brussels for 25 minutes, until crispy but the stray leaves are not getting too black.
  4. While the brussels are roasting, toast the pine nuts in a small skillet over medium low heat, shaking the pan to move them around about every minute. It should take about 5 minutes until they’re lightly toasted, then remove from the heat and allow them to cool until the brussels sprouts come out of the oven.
  5. Toss the sprouts with pine nuts and pomegranate seeds, and serve warm.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/brussels-sprouts-toasted-pine-nuts-pomegranate/