Brussels Sprouts with Pomegranate (Vegan/Gluten-Free)

Makes 4 servings
Looking for a nutritious dish that will add festive flair to your dinner table? This Brussels Sprouts with Pomegranate recipe makes for a simple side dish and takes only 30 minutes to make. When roasted, Brussels sprouts become crispy and caramelized on the outside and tender on the inside. The addition of antioxidant rich pomegranate seeds adds sweetness and crunch to the dish. This recipe combines two of my favorite fall/winter fruits and veggies into one unique, and nutrient dense dish. Try it out for yourself and savor the seasonal, fresh flavors.

1 pound Brussels Sprouts, Washed, Trimmed, and Sliced in Half
1 tsp. Brown Sugar
Dash of Salt and Pepper
1 tbsp. Coconut Oil, Melted
½ cup Pomegranate Seeds

1. Preheat oven to 400 degrees
2. In a large mixing bowl combine Brussels sprouts with Brown Sugar, Salt, Pepper, and Coconut Oil. Once combined, transfer mixture to a baking sheet.
3. Bake Brussels Sprouts for 20-25 minutes until golden brown and tender
4. Transfer the Brussels Sprouts to a serving bowl and top with pomegranate seeds. Serve immediately and enjoy!


By Tiffany Wu / Guest Blogger

Tiffany is a student at JMU, majoring in dietetics. Her family owned a Chinese restaurant when she was growing up, so her passion for food and cooking began at an early age. She especially likes creating delicious and healthy plant-based recipes.