Brussels Sprouts with Pomegranate and Pecans

Estimated time to read 2 minutes

Veggies often don’t get a lot of attention or love on the Thanksgiving table but these Brussels sprouts will once you try them! Roast them until crispy-tender and then toss with pecans and pomegranate for a tasty and colorful addition to the table. (Tip: a great way to prep in advance is to wash and cut your Brussels sprouts a day or two in advance.)

This recipe comes to us from Hillary Bennetts, a nutritionist and content creator who has been working with the Serenity Kids team from the beginning.

Brussels Sprouts with Pomegranate and Pecans

INGREDIENTS

6 cups Brussels sprouts
1 cup Pomegranate seeds (1 pomegranate) or fresh cranberries
½ cup chopped pecans, toasted
2-3 tablespoons avocado oil (the sprouts should be well coated, start with 2 tablespoons and add another as needed)
3 cloves of garlic (or 1 tsp. garlic powder)
½ teaspoon black pepper (more to taste)
½ teaspoon fine sea salt (more to taste)

DIRECTIONS

If using fresh garlic (recommended!), mince it into a bowl and drizzle with the avocado oil.
Preheat oven to 375 degrees
Cut Brussels sprouts into halves or quarters in a bowl. Add any leaves that fall off.
2. Mince garlic into a bowl. Drizzle with olive oil, salt and pepper and toss to combine.
Put on a baking sheet covered with parchment paper (for easy clean up).
Bake for 15 – 25 min., tossing once or twice while baking.
Sprinkle with pomegranate seeds and pecans just before serving (the pecans will lose their crunch if they sit too long on the warm sprouts).
Add more salt and pepper to taste, enjoy!

Looking for more recipes that would be perfect for any holiday menu? We got you!

Make Serenity's Grain-Free Pumpkin Pie
Try this yummy dairy-free appetizer
Gobble up this Garlic Cauliflower and Potato Mash
Serve this Keto, Low-Sugar Cranberry Sauce

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