Nutritional Wisdom with Carly Pollack

Roasted Brussels Sprouts with Pomegranates

Roasted Brussels Sprouts with Pomegranates Roasted Brussels Sprouts with Pomegranates

Ingredients
1 package Brussels sprouts, trimmed and halved
1/2 medium yellow onion, sliced
2 tbsp coconut oil, melted
1 medium pomegranate, seeds removed and saved
1/4 cup walnuts, toasted and chopped
sea salt, to taste
black pepper, to taste
1 tbsp balsamic vinegar

Directions
Preheat the oven to 400 degrees. Place the Brussels sprouts and onion in a large baking dish, toss with oil, and season with salt and pepper. Place in the oven for 35 to 40 minutes, until the leaves have browned and the sprouts are tender. Remove from oven and toss with pomegranate seeds and toasted walnuts. Drizzle with balsamic.

Serving
2-3 Servings