Roasted Baby Brussels Sprouts with Maple Pomegranate Dressing
DATE: September 27, 2022
- Serves: 6
Featured product
Moroccan 'Round the Clock
Moroccan Spice
- 1 lb baby Brussels sprouts, washed, trimmed and split in half
- 2 tbsp olive oil
- 1½ tbsp Healthy On You® Moroccan 'Round the Clock spice Blend
- ½ cup pomegranate vinegar (I use a local brand from the Temecula Olive Oil Company)
- 2 tbsp maple syrup
- ½ cup pomegranate seeds
- 1 tsp sea salt
- fresh cracked pepper
Directions
- Pre-heat oven to 400°F
- Line a 9x13 baking sheet with parchment paper and set aside.
- In a large bowl, add the Brussels sprouts, olive oil and, Moroccan 'Round the Clock spice blend and sea salt. Mix well so every Brussels sprout is coated with the olive oil and spices.
- Place the Brussels sprouts on the prepared baking sheet and bake for 30 minutes. Shake the pan and toss the Brussels sprouts halfway through so they cook evenly. They will be browned and tender when done.
- While the Brussels sprouts cook, make the dressing by adding the pomegranate vinegar and the maple syrup to a small saucepan and bring to a boil.
- lower the heat and allow the dressing to reduce by half.
- Remove from heat and set aside to cool.
- When the Brussels sprouts are cooked, remove from the oven, return to the large bowl and pour the dressing over them and toss.
- Sprinkle with the pomegranate seeds and serve. This recipe is just as delicious served at room temperature!
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