Ginger & Balsamic Roasted Brussels Sprouts with Pomegranates
These Ginger & Balsamic Roasted Brussels Sprouts with Pomegranates are an easy & healthy side dish that are just as festive as the holiday season.
Servings 6 cups
- 2 pounds brussels sprouts, stem removed and cut in half
- 3 tablespoons balsamic vinegar
- 1 1/2 tablespoons coconut oil
- 2 teaspoon ground ginger
- 1 tablespoon lemon juice
- 1/2 cup pomegranate arils
- salt and pepper, to taste
- lemon zest, to taste
Preheat oven to 375 degrees Fahrenheit. Line 1-2 baking sheets with parchment paper.
Mix balsamic vinegar, coconut oil, ginger, lemon juice, and salt and pepper in a small bowl. Place brussels in a large bowl. Add balsamic mixture and stir until combined. Place on baking sheets, spreading them out evenly, and roast for 30 minutes, stirring halfway through.
Place in a serving bowl and add pomegranates and lemon zest. Mix well.
Serving: 1g | Calories: 119kcal | Carbohydrates: 18g | Protein: 5g | Fat: 4g | Fiber: 6g | Sugar: 7g