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Roasted Brussels Sprouts with Pomegranates and Toasted Walnuts #pomegranate #brusselssprouts #tararochfordnutrition

Roasted Brussels Sprouts with Pomegranate and Toasted Walnuts


  • Author: Tara Deal Rochford
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 45 minutes 1x

Description

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.


Scale

Ingredients

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


Instructions

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.


Notes

Pomegranates are low FODMAP in a 45g serving (less than 1/3 of a cup). Brussels sprouts are low FODMAP in a 38g serving.

 

  • Category: side dish
  • Method: oven
  • Cuisine: American

Keywords: pomegranates, brussels sprouts, gluten free, side dish, dairy free