Roasted Brussels Sprouts with Pomegranate Seeds

Prep Time

Cook Time

Servings

These sweet-and-tangy Brussels sprouts make a lovely side dish for the holiday table. Perfect with any roasted meat, such as turkey, ham or lamb.

Ingredients

1 lb Brussels sprouts, halved
1 tbsp Organic Virgin Coconut Oil
1/4 tsp each salt and pepper
1 tbsp pomegranate molasses
1 tsp Organic Coconut Sugar
1/3 cup pomegranate seeds

Instructions

In pot of boiling salted water, cook Brussels sprouts for 3 or 4 minutes or until tender-crisp; drain well. Let cool completely. (Make ahead: cover and refrigerate for up to 24 hours.)
Just before serving, in large skillet, heat coconut oil over medium- high heat; sauté Brussels sprouts, salt and pepper for about 5 minutes or until heated through. Drizzle with pomegranate molasses and coconut sugar; sauté for about 3 minutes or until Brussels sprouts are evenly glazed.
Toss with pomegranate seeds.

A Superfood Holiday Menu side dish which includes Brussels sprouts and pomegranate seeds is sure to win over guest’s hearts, and so we have included our recipe for Roasted Brussels Sprouts with Pomegranate Seeds to the menu.

This is a simple side dish that you can carry on with you into 2016 for all your New Year’s Resolutions!

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