Crispy Roasted Brussels Sprouts with Pomegranate and Pecans
A special Brussels sprouts dish, perfect for Thanksgiving! Just a few simple (and easy) additions take these crispy roasted Brussels sprouts to another level! You'll adore this healthy side dish.
Servings: 4 servings
- 1 pound brussels sprouts ends trimmed, cut in half
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon honey
- salt and freshly ground pepper to taste
- 1/4 cup pecans
- 1/2 cup pomegranate arils
Preheat oven to 450º F
Add trimmed and halved brussels sprouts to a baking tray. Drizzle with olive oil, honey and lemon juice, and then season to taste with salt and pepper.
Roast Brussels sprouts for 20 minutes. Remove pan from the oven and use a spatula to turn Brussels sprouts over. Sprinkle pecans over the pan, and return to the oven for 10 more minutes.
Sprinkle baked Brussels sprouts with pomegranate arils, and serve immediately.
Calories: 156kcal | Carbohydrates: 19g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 29mg | Potassium: 515mg | Fiber: 6g | Sugar: 10g | Vitamin A: 855IU | Vitamin C: 100mg | Calcium: 52mg | Iron: 2mg