Roasted Garlic & Pomegranate Brussels Sprouts
Brussels sprouts are rich in vitamins and minerals such as Vitamin C, Vitamin K, Folate, Calcium, Iron and Potassium. They are one of my favorite vegetables when prepared properly. Here’s a roasted Brussels sprouts recipe that’s packed with flavor.
Makes 3-4 servings
Gluten Free | Optional: Paleo | Vegan
Roasted Brussels Sprouts Ingredients:
- 1 lb of trimmed Brussels sprouts
- 2 tbsp of extra virgin olive oil
- 1 tbsp of garlic powder
- Sea salt to taste
- 2 tbsp of fresh or dried diced chives
- 1 tsp of minced garlic
- 3 tbsp of grass-fed butter
- 1/4 cup of pomegranate seeds
- 3 tbsp of Balsamic vinegar (optional / if tolerated)
- Pecorino cheese (optional / if tolerated)
Set the oven for 400 degrees F.
Place the Brussels sprouts on a medium baking dish and drizzle the olive oil over them. Add the sea salt and garlic powder and toss them evenly to coat.
Melt the butter in a skillet over low heat, adding in the garlic and chives. Cook the mixture for 5 minutes, stirring frequently. Drizzle the sauce over the Brussels sprouts.
Once the oven is ready, place the Brussels sprouts in the oven for 30-35 minutes or until lightly browned. Optional: If you are adding the pecorino cheese, remove the Brussels sprouts at 20 minutes. Add the cheese and place them back in the oven for 10-15 minutes.
Remove the roasted Brussels sprouts from the oven and drizzle the balsamic vinegar over them. Top them with the pomegranate seeds and enjoy.
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