Roast sprouts with walnuts and pomegranates

Roast Sprouts with Walnuts and Pomegranates

This delightful dish combines the earthy flavors of roasted Brussels sprouts with the nutty crunch of walnuts and the sweet-tart burst of pomegranate seeds. It’s a perfect side dish for any festive occasion or a nutritious addition to your weeknight dinner. The vibrant colors and contrasting textures make it as visually appealing as it is delicious.

Serving Size and Yield

Serves approximately 4 people.

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup walnuts, roughly chopped
• 1/2 cup pomegranate seeds
• 1 tablespoon balsamic glaze (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the Brussels sprouts with olive oil, salt, and pepper in a large bowl until evenly coated.
3. Spread the Brussels sprouts in a single layer on a baking sheet.
4. Roast in the preheated oven for 20-25 minutes, or until the sprouts are tender and golden brown, stirring halfway through.
5. Add the walnuts to the baking sheet for the last 5 minutes of roasting to toast them lightly.
6. Remove from the oven and transfer the roasted sprouts and walnuts to a serving dish.
7. Sprinkle the pomegranate seeds over the top.
8. Drizzle with balsamic glaze, if using, before serving.

Additional Notes

For a different flavor profile, try adding a sprinkle of feta cheese or a handful of fresh mint leaves before serving. You can substitute pecans for walnuts if preferred.

Nutritional Information

Estimated per serving: 180 calories, 14g fat, 12g carbohydrates, 4g protein, 4g fiber.

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