A delicious and nutrient-filled side dish perfect for holiday parties and the winter season.
This healthy side is the perfect addition to any holiday or winter meal. Filled with all of my favorites – brussels sprouts, maple glazed pecans, and pomegranate seeds – it’s so delicious and satisfying!
Ingredients for Pecan And Pomegranate Seed Brussels Sprouts:
- Brussels sprouts
- Avocado oil
- Sea salt
- Black pepper
- Garlic powder
- Raw pecans
- Maple syrup
- Pomegranate seeds
How to Make Pecan And Pomegranate Seed Brussels Sprouts:
Start by preheating the oven and then washing and chopping the brussels sprouts into halves or quarters. Add the brussels to a bowl and mix with avocado oil, sea salt, black pepper, and garlic powder.
Place brussels sprouts onto a parchment paper-lined pan. Try to spread them out as much as possible so they can get crispy. Start baking in the oven.
While that is baking, mix pecans with maple syrup in a bowl. When the baking timer has 10 minutes left, add the maple pecans to the tray of brussels sprouts and continue baking.
When the timer is up, add the pomegranate seeds and serve.
Scroll down to get the full recipe or pin it for later!
Pecan And Pomegranate Seed Brussels Sprouts
A delicious and nutrient-filled side dish perfect for holiday parties and the winter season.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 minutes
Ingredients
- 1 lb of brussels sprouts
- 2 tbsp avocado oil
- 1 tsp sea salt
- 1/8 tsp black pepper
- 1/8 tsp garlic powder
- 2 cups raw pecans
- 2 tbsp maple syrup
- 1 cup pomegranate seeds
Instructions
- Preheat oven to 400 degrees.
- Wash and chop brussels sprouts into halves or quarters. Add to a bowl and mix with avocado oil, sea salt, black pepper and garlic powder.
- Place brussels sprouts onto a parchment paper lined pan. Try to spread them out as much as possible so they get crispy.
- Set a baking timer for 25 mins.
- When that is baking, mix pecans with maple syrup in a bowl.
- When the timer has 10 mins left, add the maple pecans to the tray of brussels sprouts and continue baking.
- When timer is up, add pomegranate seeds and serve.
Notes
If you’d like to make sure the brussels get really crispy, I would spread them onto two separate pans and flip/mix halfway, and finish with a broil. Then roast the maple pecans separately either before the brussels sprouts or in another oven, and add after.