Did you know pomegranates are in season NOW?

A couple of weeks ago, a friend asked me how to remove the seeds (arils) from the flesh of a pomegranate…and it got me thinking that I don’t eat enough pomegranate this time of year!

Pomegranates are filled with antioxidants, fiber, and vitamin C. They have a sweet, juicy flavor and crunchy texture that allow them to pair perfectly with sweet OR savory dishes…so today I went savory and tossed them with Roasted Brussels Sprouts with Pomegranates and Toasted Walnuts.

Roasted Brussels Sprouts with Pomegranates and Toasted Walnuts Tips

This side dish is so simple to assemble, it would be great to serve during the week. It’s also GORGEOUS with the vibrant colors from the Brussels sprouts and the pomegranates, making it an excellent side dish for any holiday meal or gathering.

The method is simple, roast the Brussels sprouts in the oven. When the Brussels sprouts are tender crisp, toss with the pomegranate arils, toasted walnuts and a little balsamic glaze…voila! The dish is complete.

Roasted Brussels Sprouts with Pomegranate and Toasted Walnuts

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• Author: Tara Deal Rochford
• Total Time: 45 minutes
• Yield: 45 minutes 1x

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Description

Roasted Brussels Sprouts with Pomegranate and Toasted Walnuts is a delicious, festive and seasonal side dish that comes together quick enough for a week night meal, but is beautiful enough for a dinner gathering.

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Ingredients

Scale 1x2x3x

About 1 lb Brussels sprouts, halved

2 tablespoons olive oil (or you can spritz liberally with an olive oil spray)

¼ teaspoon salt

⅛ teaspoon pepper

½ cup roughly chopped walnuts

Seeds from 1 pomegranate

Drizzle with balsamic glaze

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Instructions

Preheat the oven to 400 degrees fahrenheit. Line a baking sheet with parchment paper.

Toss the Brussels sprouts with olive oil, salt and pepper. Roast in the preheated oven for about 30 minutes, or until crisp on the outside.

Toast the roughly chopped walnuts in a skillet over medium high heat for about 5 minutes, or until fragrant.

Combine the cooked Brussels sprouts, walnuts and pomegranates, then drizzle with balsamic glaze.

Notes

Pomegranates are low FODMAP in a 45g serving (less than 1/3 of a cup). Brussels sprouts are low FODMAP in a 38g serving.

 

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: side dish
• Method: oven
• Cuisine: American