This is a simple, but delicious, nutritious, and easy recipe that is perfect for holiday gatherings. Brussels sprouts are in season and the colors of this dish are just downright festive!
- 1 pound brussels sprouts, rinsed and dried (I do this days to hours in advance. Just rinse them and let them air dry in a colander on the counter.)
- 2 tablespoons olive or avocado oil (I use Chosen Foods avocado oil as it has a higher smoke point than olive oil)
- 3 cloves garlic
- 1/2 cup pomegranate arils (You can buy just the arils/seeds, or you can hack into a pomegranate yourself. It’s easier than you’d think – just YouTube it!)
- 1/2 cup pecans
- 1/4 to 1/2 tsp. sea salt
- pinch of black pepper
- Peel and mince the garlic and mix in with the oil. Let it sit while you cut the Brussels.
- Trim the end off of each sprout and cut into 2 or 4 pieces.
- Toss the sprouts with the oil so that they are evenly coated. Sprinkle evenly with salt and pepper. (Start with less salt and then taste after they are baked and add more as needed.)
- Bake for 30 minutes, stirring once about halfway through. You want them to be tender and starting to brown. (If you aren’t sure, try stabbing one with a fork.)
- While the brussels sprouts bake, chop the pecans and toast briefly in a dry skillet on low heat. Watch them carefully and stir often – you’ll know they are done when you start to smell them! (Toasting is optional, but does bring out the flavor!)
- Remove the sprouts from the oven, and add the pomegranates and pecans just before serving.
Hope this adds some flavor, color, and nutrition to your holiday table!