Maple Roasted Balsamic Brussels Sprouts with Walnuts and Pomegranate
 
Prep time
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Make these Maple Roasted Balsamic Brussels Sprouts with Walnuts and Pomegranate for an easy no-fuss yet delicious and healthy side dish to accompany holiday meals or simply add some fanciness to a weeknight dinner.
Author:
Recipe type: Side-dish
Cuisine: Vegan, Vegetarian
Ingredients
  • 1 pound (or 500 gr) Brussels sprouts, washed, trimmed and halved
  • Extra virgin olive oil
  • 2 tablespoons balsamic vinegar or pomegranate or other fruit vinegar
  • 1 tablespoon maple syrup
  • 2-3 pinch of sea salt or my Homemade Fragrant Herb Salt (the recipe is included in the Ecookbook you'll receive as a frree gift when signing up for my newsletter)
  • ¼ cup walnuts
  • 1 pomegranate
Instructions
  1. Pre-heat your oven to 375 F (or 190 C) degrees.
  2. Wash, trim and half the Brussels sprouts, then place them on a parchment paper lined baking sheet.
  3. Generously spritz with olive oil, add the vinegar and maple syrup, then sprinkle with salt. Mix the Brussels sprouts by hand so they are well covered in the mixture.
  4. Bake for about 20-25 minutes, until golden.
  5. Meanwhile roughly chop the walnuts and when the Brussels sprouts are almost ready sprinkle them with the walnut pieces, and bake for a few additional minutes until the walnuts are toasted and fragrant (be careful as not to burn the walnuts, a couple of minutes should be enough).
  6. Take out the baking sheet from the oven, and while the Brussels sprouts chill, deseed the pomegranate (here is a handy tutorial on how to do that fuss-free).
  7. In a bowl mix together the Brussels sprouts, roasted walnuts and pomegranate seeds. Enjoy while warm!
Recipe by Stellicious Life at http://stelliciouslife.com/maple-roasted-balsamic-brussels-sprouts-with-walnuts-and-pomegranate/