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Perfect Pomegranate Brussels Sprouts

Brussels sprouts get such a bad rap, don’t they? In my opinion it’s undeservingly so. Not only is this veggie loaded with vitamins and healthy benefits, but they’re also incredibly delicious when you combine them with other favorite flavors. Serve up this dish at your Thanksgiving feast to really wow guests.

This recipe has been my go-to for years and is always a hit, especially with loved ones on Thanksgiving dinner. I love the burst of flavor from the pomegranate seeds and the nutty texture is the perfect contrast to the roasted sprouts. Give this dish a whirl and tell me if you’ve converted into being brussels sprouts #1 fan!

  • 1 1/4 pounds brussels sprouts (washed and dried, then trimmed and halved)
  • 2 tablespoons canola oil
  • Kosher salt and freshly ground pepper
  • 2-3 cups of pomegranate seeds
  • 1 tablespoons grated lime zest
  • 1 tablespoon orange zest
  • 2/3 cups coarsely chopped toasted almonds or hazelnuts (or a mixture of the two)

Preheat oven to 375* F.

Put the brussels sprouts in a medium pan. Add canola oil and season with salt and pepper.

Roast in the oven until light golden brown, about 30-40 minutes (turning half way through).

Transfer sprouts to a large bowl and add the pomegranate seeds, lime and orange zests, and nuts.

Season with additional salt or pepper as needed.

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