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Roasted Balsamic Brussels

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

Ingredients

  • 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

Instructions

  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! :)