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Dijon Pomegranate Roasted Brussel Sprouts


  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35
Scale

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

  1. Pre-heat the oven to 400F. Place the Brussel sprouts and sliced garlic on the sheet pan. Sprinkle with salt.
  2. In a small bowl melt the fat then mix in the coconut aminos, ginger, mustard, vinegar and pomegranate seeds.
  3. Pour half of the sauce over the veggies and toss to combine. Save the rest for after.
  4. Then spread the brussel sprouts out over the sheet pan.
  5. Roast for 30 minutes or until crispy.
  6. Use a thin spatula to scrape all the goodness off of the sheet pan. Mix and serve.
  7. Drizzle the remaining sauce over the Brussel sprouts.
  8. 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.