Roasted Brussels Sprouts with Pomegranate

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 1/2 lb Brussels sprouts
  • 1/2 clove Garlic
  • 1/2 cup Pomegranate arils

• Condiments

  • 1/2 tsp Honey, raw
  • 1/2 Rounded tsp dijon mustard

• Baking & Spices

  • 1/2 tsp Black pepper
  • 5 1/2 tbsp Olive or avocado oil
  • 3/4 tsp Sea salt
  • 1 Pinch Sea salt & pepper

• Oils & Vinegars

  • 2 tbsp Red or white wine vinegar

• Nuts & Seeds

  • 1/4 cup Pecans

Found on stupideasypaleo.com

Description

Ingredients

• Ingredients for the Roasted Brussels & Pomegranate
• 1-1/2 lb Brussels sprouts, washed and quartered
• 1-1/2 tbsp olive or avocado oil
• 3/4 tsp sea salt
• 1/2 tsp black pepper
• 1/2 cup pomegranate arils (seeds)…you’ll need one small pomegranate or a small package of arils
• 1/4 cup chopped pecans, optional
• Ingredients for the Dijon Vinaigrette
• 2 tbsp red or white wine vinegar
• 1/2 rounded tsp Dijon mustard
• 1/2 tsp raw honey
• 1/2 clove garlic, chopped finely
• 1/4 cup olive or avocado oil
• Pinch sea salt & pepper

Directions

• Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper or foil. Place the quartered Brussels sprouts on the sheet, then drizzle with the oil, salt, and pepper. Toss with your hands until the sprouts are well coated. Spread them into a single layer. Roast for ~20 minutes, stirring once or twice during cooking. While the sprouts are roasting, make the dressing. In a small bowl, combine the vinegar, Dijon mustard, honey, and garlic. Stir to combine. Slowly drizzle in the oil, whisking at the same time until the oil is incorporated. Adjust the seasoning with salt and pepper, to taste. Once the Brussels sprouts are roasted, remove them from the oven and place into a serving bowl. Toss with half the dressing. Taste. If you like more dressing, add more. If not, refrigerate the extra dressing for 3 to 5 days. Top with the pomegranate seeds and pecans (optional).
• Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper or foil. Place the quartered Brussels sprouts on the sheet, then drizzle with the oil, salt, and pepper. Toss with your hands until the sprouts are well coated. Spread them into a single layer. Roast for ~20 minutes, stirring once or twice during cooking. While the sprouts are roasting, make the dressing.
• In a small bowl, combine the vinegar, Dijon mustard, honey, and garlic. Stir to combine. Slowly drizzle in the oil, whisking at the same time until the oil is incorporated. Adjust the seasoning with salt and pepper, to taste.
• Once the Brussels sprouts are roasted, remove them from the oven and place into a serving bowl. Toss with half the dressing. Taste. If you like more dressing, add more. If not, refrigerate the extra dressing for 3 to 5 days.
• Top with the pomegranate seeds and pecans (optional).