Roasted Brussels Sprouts with Pomegranate
Simple roasted Brussels sprouts get an instant flavor upgrade when they're tossed with sweet-tart pomegranate arils and buttery pine nuts. This delicious seasonal side dish is easy to make any night of the week and perfect for the holidays.
Servings: 4
Calories: 134kcal
Ingredients
- 1 pound Brussels sprouts halved or quartered
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon balsamic vinegar
- salt and pepper to taste
- ½ cup pomegranate arils
- 2 Tablespoons pine nuts*
Instructions
- Preheat the oven to 400°F.
- Place the Brussels sprouts in a large mixing bowl with the olive oil, balsamic vinegar, and salt and pepper. Use your hands or kitchen tongs to toss well until the sprouts are coated.1 pound Brussels sprouts, 1 Tablespoon extra virgin olive oil, 1 Tablespoon balsamic vinegar, salt and pepper
- Line a baking sheet with parchment paper for easier cleanup. Transfer the sprouts to the baking sheet and spread out in a single layer.
- Cook in the oven for 20 to 30 minutes, tossing halfway though, or until the sprouts are browned on the outside and tender when pierced with a fork.
- Transfer to a serving bowl or dish, toss with the pomegranate arils and pine nuts, and serve.½ cup pomegranate arils, 2 Tablespoons pine nuts*
Notes
*If you prefer you can toast the pine nuts on the stove in a dry pan over low heat before adding them to the dish.
Want even more pomegranate flavor? Drizzle some pomegranate dressing on top as a sauce.
Leftovers can be refrigerated in an airtight container for up to 4 days and enjoyed cold or reheated.
Nutrition
Calories: 134kcal | Carbohydrates: 15g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 30mg | Potassium: 524mg | Fiber: 5g | Sugar: 6g | Vitamin A: 856IU | Vitamin C: 99mg | Calcium: 52mg | Iron: 2mg
