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Ingredients

  • 2 Pounds of Brussels Sprouts
  • 3 Tbsp. Olive Oil
  • 1 tsp. or more of Sea Salt
  • 1/4 Cup Hazelnuts (roasted and roughly chopped)
  • 1/4 Cup Pomegranate Seeds

Directions

  1. Preheat Oven to 425 Degrees.
  2. Trim the stems and cut the Brussels sprouts in half lengthwise.
  3. On a foil or Silpat-lined baking sheet, toss together the Brussels sprouts, olive oil, and sea salt.
  4. Place the baking sheet into the oven. Bake for 25 minutes. The Brussels sprouts will be browned and slightly crispy.
  5. Transfer the Brussels sprouts onto a serving platter and scatter the hazelnuts and pomegranate seeds onto the top of the Brussels sprouts.

Nutritional Facts

Calories
137 Cal
Fat
7.3g (1g Saturated Fat)
Carbohydrates
16.6g
Fiber
6.6g
Sugar
4.6g
Protein
6g
Download Recipe (PDF)