Brussels sprouts + pomegranates = Brussel-granates. Just go with it..because it is SO. GOOD. and so easy!!
- Brussels sprouts
- Pomegranate seeds
- Garlic powder
1. Preheat oven to 425.
2. Place tin foil on a baking tray and spray lightly with olive oil.
3. Rinse and cut off the stems of the brussels sprouts. Toss in olive oil, salt, pepper and garlic powder. I use a pastry brush and lightly brush this mixture over the brussels to make sure I’m not over doing the olive oil.
4. Spread out evenly on the baking tray and bake for 25-30 minutes or until crisp golden brown on the edges.
5. Remove from oven and toss in a bowl. Throw in the pomegranate seeds (I used this tub of just seeds from Harris Teeter) and enjoy!
What’s even better? This delicious side dish is Jim White Approved!
Jim says: "This healthy side dish is rich in nutrients! Brussels sprouts are an excellent source of vitamin C and K plus folate, vitamin B6, dietary fiber, potassium, omega-3 fatty acids and more. Adding the pomegranates add an even more powerful nutrition punch. High in antioxidants, Vitamin C and B5, pomegranates add a sweet kick to the dish that will leave you begging for more!"