- 1 ½ lbs Brussels Sprouts rinsed & dried
- 3-4 tablespoons Olive Oil
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- ⅓ cup Pomegranate Arils (pomegranate seeds)
- 3 tablespoons Balsamic Glaze
Preheat the oven to 425°.
To prep the brussel sprouts: peel away 3-5 leaves from the outside of the brussel sprout, trim off the core end & split in half, lengthwise.
On a large rimmed baking sheet, toss brussel sprouts in olive oil, salt & pepper. Lay the brussel sprouts in a single later, cut side down (this helps to develop color on the inside of the brussel sprouts). Roast for 25-30 minutes, until brussel sprouts are deeply browned & tender on the inside.
To finish, toss cooked brussel sprouts with pomegranate arils & drizzle Balsamic glaze over top.
Calories: 131kcal | Carbohydrates: 15g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 416mg | Potassium: 465mg | Fiber: 5g | Sugar: 5g | Vitamin A: 856IU | Vitamin C: 97mg | Calcium: 50mg | Iron: 2mg