How To Make Pomegranate Pecan Brussels Sprouts
This healthy pomegranate recipe is topped with Brussel sprouts and pecan making it a rich dish with amazing texture and flavor. It takes 30 minutes to make!
Serves:
Ingredients
- 1lbbrussels sproutstrimmed and halved
- 1tbspolive oil
- salt and pepperto taste
- ½cuppomegranate seedsarils
- ⅓cuppecanhalved or chopped
- 1tbspbutter
- cooking spray
Instructions
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Preheat oven to 400 degrees F. Line a sheet pan with foil and coat the foil with cooking spray.
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Place the brussels sprouts on the pan in a single layer.
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Drizzle the olive oil over the brussels sprouts and season them generously with salt and pepper. Toss to coat evenly.
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Bake for 20 to 30 minutes or until brussels sprouts are tender and beginning to caramelize.
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Add the butter onto the hot pan and stir the brussels sprouts around until they’re coated in the butter.
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Transfer to a serving platter and top with pecans and pomegranate seeds. Serve immediately.
Nutrition
- Calories: 977.89kcal
- Fat: 84.13g
- Saturated Fat: 8.97g
- Trans Fat: 0.12g
- Monounsaturated Fat: 46.46g
- Polyunsaturated Fat: 23.37g
- Carbohydrates: 58.27g
- Fiber: 21.07g
- Sugar: 30.22g
- Protein: 15.98g
- Cholesterol: 7.63mg
- Sodium: 929.85mg
- Calcium: 140.99mg
- Potassium: 1274.41mg
- Iron: 4.76mg
- Vitamin A: 70.66µg
- Vitamin C: 115.23mg
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