Roasted Brussels Sprouts with Pomegranate and Almonds
These sprouts are colorful, delicious and festive with sweet pomegranate seeds and almonds for a bit of crunch.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 6 Servings 1x
Ingredients
Scale
- 1 1/4 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/2 teaspoon coarse Kosher salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup pomegranate seeds
- 1/4 cup coarsely chopped toasted almonds
Instructions
- Heat the oven to 425°F. In a medium bowl, toss the sprouts, oil, salt and pepper until well coated. Spread evenly on a large sheet pan and bake for 25 to 30 minutes, stirring half way through or until golden brown, crisp on the outside and tender on the inside.
- Garnish with pomegranate seeds and almonds.
Nutrition
- Serving Size: 1 Serving
- Calories: 115
- Sugar: 4g
- Sodium: 71g
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg