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roasted brussels sprouts in a bowl with pomegranate seeds
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Roasted Brussels Sprouts with Pomegranate Seeds

Perfectly crispy vegan roasted brussels sprouts with pomegranate seeds
Course Side Dish
Prep Time 5 minutes
Cook Time 30 minutes
Servings 4
Calories 190kcal

Ingredients

  • 3 tablespoons extra virgin Olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon sea salt
  • 1 1/2 pounds Brussels sprouts sliced in half
  • 1/2 cup pomegranate seeds
  • Salt to taste

Instructions

  • Preheat the oven to 375 F.
  • In a small bowl, whisk together the olive oil and balsamic vinegar. Add the salt and stir.
  • Place the Brussels sprouts in a large bowl and pour the oil and vinegar mixture on top. Toss well until the sprouts are evenly coated.
  • Place the Brussels sprouts on a large baking sheet with the flat side down.
  • Bake for 20 minutes. Flip the Brussels sprouts and cook for an additional 10 minutes.
  • Once the Brussels are out of the oven, place them in a large bowl and add the pomegranate seeds. Season with salt and pepper and enjoy!

Nutrition

Calories: 190kcal | Carbohydrates: 20g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 336mg | Potassium: 719mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1283IU | Vitamin C: 147mg | Calcium: 76mg | Iron: 3mg