Roasted Dijon Brussels Sprouts with Pomegranate and Sunflower Seeds
$0.00 Cooking Fee
Serving Size: 4 ounces
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10 people
Instructions
- Preheat oven to 400° F. and line a baking sheet with parchment paper.
- Wash Brussels sprouts, cut into halves, and add to a mixing bowl.
- Drizzle with avocado oil, sea salt and pepper, and stir with a wooden spoon to evenly coat.
- Spread sprouts onto prepared baking sheet and pop into the oven for 30-35 minutes until they are crispy and browned. Stir once halfway through.
- While the sprouts are baking, cut open the pomegranate and remove the seeds
- To toast the sunflower seeds, place seeds into a small nonstick pan (or stainless steel – whatever you have on hand) without oil – there are plenty of natural oils in the seeds themselves – and heat on medium high. Stir frequently for a few minutes, or until toasted and set aside.
For the Dijon dressing:
- Whisk all ingredients together in a small bowl.
- When Brussels sprouts are done roasting, drizzle a bit of the dressing over them and toss to coat. I only use 1-2 tbsp. because I don’t want to make them too soggy, so dress to your liking.
- Sprinkle with pomegranate and sunflower seeds and volia! Your superfood side dish is done!
Cook Times
Ingredients
Ingredients
- 2¼ pound Brussels sprouts
- 1 tablespoon avocado oil
- ½ teaspoon sea salt more or less to taste
- 1 pinch freshly ground black pepper
- ¼ cup pomegranate seeds
- 3 tablespoon sunflower seeds toasted
For the Dijon dressing:
- ¼ cup apple cider vinegar or white wine vinegar (ACV will make it more tart)
- 1 tablespoon Dijon mustard
- ¼ teaspoon sea salt more or less to taste
- 1 pinch freshly ground black pepper more or less to taste
- 2 tablespoon extra virgin olive oil
Cooking Tools Required
Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Saute pan, Sharp Knives, Top StoveReheating/Serving Instructions
Heat Brussels sprouts in a sauté pan set over medium high heat until heated through.
Nutrition
Calories: 104kcal | Carbohydrates: 11g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 217mg | Potassium: 433mg | Fiber: 4g | Sugar: 3g | Vitamin A: 772IU | Vitamin C: 87mg | Calcium: 47mg | Iron: 2mg
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