Roasted Dijon Brussels Sprouts with Pomegranate and Sunflower Seeds
Serving Size: 10 people
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Make this side dish one of your new holiday favorites!
Recipe by:
Cook Times
Cooking Tools Required
Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Saute pan, Sharp Knives, Top StoveIngredients
- 2¼ pound Brussels sprouts
- 1 tablespoon avocado oil
- ½ teaspoon sea salt more or less to taste
- 1 pinch freshly ground black pepper
- 1 pomegranate about 1/4 cup seeds
- 3 tablespoon sunflower seeds toasted
For the Dijon dressing:
- ¼ cup apple cider vinegar or white wine vinegar (ACV will make it more tart)
- 1 tablespoon Dijon mustard
- ¼ teaspoon sea salt more or less to taste
- 1 pinch freshly ground black pepper more or less to taste
- 2 tablespoon extra virgin olive oil
Instructions
- Preheat oven to 400° F. and line a baking sheet with parchment paper.
- Wash Brussels sprouts, cut into halves, and add to a mixing bowl.
- Drizzle with avocado oil, sea salt and pepper, and stir with a wooden spoon to evenly coat.
- Spread sprouts onto prepared baking sheet and pop into the oven for 30-35 minutes until they are crispy and browned. Stir once halfway through.
- While the sprouts are baking, cut open the pomegranate and remove the seeds
- To toast the sunflower seeds, place seeds into a small nonstick pan (or stainless steel – whatever you have on hand) without oil – there are plenty of natural oils in the seeds themselves – and heat on medium high. Stir frequently for a few minutes, or until toasted and set aside.
For the Dijon dressing:
- Whisk all ingredients together in a small bowl.
- When Brussels sprouts are done roasting, drizzle a bit of the dressing over them and toss to coat. I only use 1-2 tbsp. because I don’t want to make them too soggy, so dress to your liking.
- Sprinkle with pomegranate and sunflower seeds and volia! Your superfood side dish is done!
Reheating Instructions
Heat Brussels sprouts in a sauté pan set over medium high heat until heated through.