Roasted Brussels Sprouts with Pomegranate and Toasted Walnuts is a delicious, festive and seasonal side dish that comes together quick enough for a week night meal, but is beautiful enough for a dinner gathering.
About 1 lb Brussels sprouts, halved
2 tablespoons olive oil (or you can spritz liberally with an olive oil spray)
¼ teaspoon salt
⅛ teaspoon pepper
½ cup roughly chopped walnuts
Seeds from 1 pomegranate
Drizzle with balsamic glaze
Preheat the oven to 400 degrees fahrenheit. Line a baking sheet with parchment paper.
Toss the Brussels sprouts with olive oil, salt and pepper. Roast in the preheated oven for about 30 minutes, or until crisp on the outside.
Toast the roughly chopped walnuts in a skillet over medium high heat for about 5 minutes, or until fragrant.
Combine the cooked Brussels sprouts, walnuts and pomegranates, then drizzle with balsamic glaze.
Pomegranates are low FODMAP in a 45g serving (less than 1/3 of a cup). Brussels sprouts are low FODMAP in a 38g serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: side dish
- Method: oven
- Cuisine: American