Servings

4

Ready In:

25min

Good For:

Sides

About this Recipe

Brussels sprouts are abundant this fall season. Brussels are a cruciferous vegetable and one of our absolute favorite cancer fighters! You can shave them and any enjoy them raw on a salad or roasted for a crispy crunchy textures. This quick and easy recipe is bound to impress any dinner guest pair it with your favorite protein.

Tricia Williams
Tricia Williams
Tricia Williams is a talented Chef recognized as a leader in the fields of Nutrition and Holistic Health. Some years ago, Tricia founded Food Matters, a boutique, nutritionally-sound meal delivery service. Closely collaborating with her clients’ coaches, integrative physicians, and nutritionists, Tricia was able to successfully tailor meal plans that met both their taste preferences and their health goals.

Ingredients

  • 1 1/2 pounds Brussels sprouts, trimmed and halved
  • 3 tbsp. Olive Oil
  • Sea salt to taste
  • 1/2 cup sliced almonds
  • 1/3 cup pomegranate seeds
  • 1/2 tsp. lemon zest

Directions

  1. Preheat oven to 425 degrees.
  2. Toss Brussels sprouts with olive oil and salt in a medium bowl.
  3. Spread Brussels on a sheet pan, cut side down. Cook for 20-25 minutes until deep golden brown.
  4. Flip half way through for even browning.
  5. To serve top with almonds, pomegranates and zest.

More Recipes

Pumpkin Muffins

Pumpkin Muffins

Yields 10Ready In: 25minGood For: BreakfastAbout this RecipePumpkin everything this time of year from lattes to roasted sides. We love to bake with pumpkin from pancakes, waffles to muffins. Make this batch of muffins at the beginning of the week and have a protein...

Thai Turkey Basil Lettuce Wraps

These Thai Turkey wraps come together quickly and make for a wonderful high protein, low-carb dinner to support blood sugar balance. They are tasty, satisfying, and a meal you can have on repeat for busy weekday evenings.