Roasted Balsamic Brussels

by | Nov 22, 2023

Share this post!

Roasted Balsamic Brussels

Keyword Fall, fiber, gluten-free, phytonutrients, seasonal, side dish, vegan, vegetables
Prep Time 20 minutes
Cook Time 25 minutes
Servings 4


  • 1/3 cup avocado oil
  • 1/4 cup balsamic vinegar
  • 1 tbsp fig preserves
  • 2 tsp minced garlic
  • 1-2 pounds fresh brussels sprouts cut in half
  • 2-3 shallots peeled and halved
  • 1 cup pomegranate arils


  1. Preheat the oven to 425 degrees.

  2. Make the dressing with the first 5 ingredients in a glass bowl. Whisk together.

  3. Carve the pomegranate (or purchase pomegranate arils as is) – best way to do this is cut the pomegranate in half, then in smaller chunks so you can easily remove the arils from the pulp into a glass container.

  4. Using a sheet pan, toss together brussels and shallots. Pour 2/3 of the dressing over the veggies and mix. Bake on lower rack for ~20-25 min. Watch closely and stir throughout the cooking time to prevent burning.

  5. Remove the brussels from the oven, place into a serving dish and top with the pom arils and the remainder of the dressing. Mix in. Enjoy!

Recipe Notes

NOTE: when carving your pomegranate, do not wear white or have critical papers nearby as the pom juice will travel! 🙂

Want to learn more first? Book a free call with Cindi

Cindi Lockhart


Meet Cindi

Integrative & Functional Nutrition Certified Practitioner

I truly believe we need not fall victim to our family’s genetics. Rather, we have the choice and power to direct the destiny of our health and weight, based on the way we eat, move and live our life. I’m here to help you navigate that journey.

Seeing and hearing the results from my clients is what brings me to work every day. There’s nothing better than a client telling me they no longer suffer from the symptoms that plagued them for years and that their healthy journey was so easy and enjoyable.