Because I needed something on the table without bacon. Whoops! Just kidding, these Dijon Pomegranate Brussel Sprouts are all that! Toasty, sweet, crunchy, and just begging to be devoured. I know this because shortly after photographing it, I ate it all. No regrets. The addition of pomegranate is a great pop of color! When you think about it, thanksgiving spreads can be rather …. well… brown. Except for the cranberry sauce, which I don’t do… because it’s gross, end of the story.
Why You Need This Side Dish!
This pomegranate studded vegetable dish the stunning, sticky, sweet and savory goodness, bonus it’s easy to make and roasts up in no time, for free you oven for other things, as you know, the turkey. It’s also nut-free, coconut-free, dairy-free (option) and egg-free!
Did You Know?
That drawer under your oven is not actually storing for your baking pans, it’s a warming oven. So pop your casseroles and side dishes in there while your turkey bakes so everything is hot and ready to go at the same time.
I know, my mind was blown too.
Paleo Thanksgiving Menu
- Dijon Pomegranate Roasted Brussle Sprouts
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Dijon Pomegranate Roasted Brussel Sprouts
- Prep Time: 5
- Cook Time: 30
- Total Time: 35
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasted
- Cuisine: Holiday
- Diet: Gluten Free
Description
Dijon Pomegranate Roasted Brussel Sprouts
Ingredients
- 1 pound Brussel sprouts, halved
- 4 cloves garlic, sliced
- ½ teaspoon salt
- 4 tablespoons butter, ghee or coconut oil
- 2 tablespoon coconut aminos
- 2 tablespoons Dijon mustard
- 2 tablespoon coconut or red wine vinegar
- 1 teaspoon ground ginger
- 3 tablespoons pomegranate seeds
Instructions
- Pre-heat the oven to 400F. Place the Brussel sprouts and sliced garlic on the sheet pan. Sprinkle with salt.
- In a small bowl melt the fat then mix in the coconut aminos, ginger, mustard, vinegar and pomegranate seeds.
- Pour half of the sauce over the veggies and toss to combine. Save the rest for after.
- Then spread the brussel sprouts out over the sheet pan.
- Roast for 30 minutes or until crispy.
- Use a thin spatula to scrape all the goodness off of the sheet pan. Mix and serve.
- Drizzle the remaining sauce over the Brussel sprouts.
- Garnish with a few extra pomegranate seeds!
Recipe Notes:
- If cooking more than a pound at a time, and if the sheet pan is a little more crowded you shoukd use two sheet pans and increase the cooking time by 5 minutes as needed.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 186
- Fat: 12g
- Carbohydrates: 17g
- Fiber: 5g
- Protein: 4g
Susie says
Made this tonight because I’m ready to up my Brussel sprouts game. Ah-mazing! Definitely going to make this for thanksgiving this year.
Anne says
You have ginger listed in the ingredients but I don’t see it in the instructions.
Cristina says
you mix it in with the sauce
Katja says
I Made these for our holiday feat. A total crowd please. YUM! Thanks for the great recipe.
Cristina says
Yeayyy!! Thank you Katja!
Holley@ThePrimalDesire says
I LOVE brussels, this recipe looks bright and delicious!
ChihYu says
These roasted brussel sprouts look so delicious ! It’s sweet, tart, and savory. So yUM !
jo romero says
Oh my gosh! Just imagining the flavours of the brussel sprouts and those sweet pomegranate arils. can’t wait to try this.
Cristina says
Thanks Jo! Yes they are so delish! And I love pomegranate on anything!
A Girl Worth Saving says
Dudes, I am going to eat so many brussels sprouts tomorrow on Thanksgiving. I never thought to pair it with pomegranate.
Kari - Get Inspired Everyday! says
These are stunning and perfect for holidays, and I love all the flavors going on too!
Cristina says
Thanks Kari!
Carrie says
This is the perfect side dish for the holidays, or any day. Thanks for sharing!!!
Cristina says
Thanks Carrie
Renee says
Roasted brussel sprouts are my favorite – I love the sauce you put on – wow!!! Thanks for sharing your Thanksgiving menu too! I love seeing what everyone is having!
Emily @ Recipes to nourish says
Oh. My. WOW. These look fabulous! I’m not sure I’d be able to share these LOL. I love the dijon and pomegranate additions. So yummy!
Jean says
Love the addition of pomegranates in this dish! Brussels sprouts are my favorite part of Thanksgiving and this looks absolutely delicious.