The colors alone in this holiday-worthy side dish are enough to draw you to want to try it, but the flavor combination is also delicious and unique. When shredded and roasted in the oven, brussel sprouts develop a nice caramelized texture, which pairs well with the soft sweet flavor of the pine nuts. Throw in the juicy vitamin C rich seed jewels from the pomegranate and now we are talking about an anti oxidant rich flavor explosion!
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 1 pound Brussel sprouts
- 2 Tbsp extra virgin olive oil
- 1/4 cup pine nuts
- 1/4 cup pomegranate seeds
- 2 tsp balsamic glaze
- 1 tsp maldons salt flakes
Ingredients
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Instructions
- Preheat oven to 375. Wash, trim, and cut Brussel sprouts into thin slices.
- Toss with olive oil and salt flakes and roast on baking sheet for 20 minutes, turning vegetables halfway through cooking time. Add pine nuts after 10 minutes.
- Once cooked and edges looked caramelized, remove from oven and add in pomegranate seeds. Drizzle with balsamic glaze.
Recipe Notes
