Roasted Brussels Sprouts & Pomegranate Slaw
Get ready to redefine your relationship with brussels sprouts! Our Roasted Brussels Sprouts Salad is a game-changer. With crispy, caramelized sprouts, juicy pomegranate seeds, pecans, and a burst of tangy vinaigrette, this salad is what's been missing from your menu!
Servings: 4 servings
Ingredients
For the Brussels Sprouts:
- 16 ounces Brussels sprouts
- 1 tablespoon olive oil
- ¼ teaspoon fine sea salt
- pinch of black pepper
For the Dressing:
- 1 tablespoon red wine vinegar
- 2 teaspoons honey
- ⅛ teaspoon ground ginger
- ½ cup pomegranate seeds
- ¼ cup chopped pecans
Instructions
- Preheat oven to 375°F.
- Remove the stems of the brussels sprouts, then thinly slice into disks. Toss them with the olive oil, salt, and pepper, and spread them out onto a large sheet pan.
- Bake the brussels sprouts for 30 minutes, or until they're starting to brown but not burn.
- Whisk the vinegar, honey, and ginger in a small bowl. Pour over the roasted sprouts and toss with pomegranate seeds and toasted pecans. Serve!
Notes
When tossing the brussels sprouts with olive oil (before roasting them), be sure to coat them really well. Don't be afraid to get in there with your hands and make sure that every single brussels sprout has olive oil on it! This will really help them to caramelize in the oven.
Nutrition
Calories: 151kcal | Carbohydrates: 18g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 3mg | Sodium: 180mg | Potassium: 519mg | Fiber: 6g | Sugar: 8g | Vitamin A: 860IU | Vitamin C: 99mg | Calcium: 55mg | Iron: 2mg