Crispy roasted brussels sprouts mixed with toasted chopped walnuts, sweet pomegranate seeds, drizzled with a light lemon Dijon vinaigrette. 
It’s always funny when certain foods are a kid’s worst nightmare, and then as we get older they become a favourite food. Though I have to admit, I was one of those kids who loved all of the adult veggies like beets and collard greens. Recently, I have enjoyed creating more interesting ways to enjoy brussels sprouts then simply steamed and buttered.
If you’ve never had crispy Roasted Brussels Sprouts drenched in a sweet and vinegary dressing – you are in for a treat! I have taken this dish up a notch and add some festive flare with some toasted walnuts for crunch and fresh pomegranates seeds for a burst of sweetness and colour. This salad just looks like Christmas in a bowl, and it’s a great side dish to accompany your main dinner or to take to a potluck party!
Be sure to share a photo on social media if you make this recipe, and tag me @urhealthnut #healthnuteats so that I can see your creations!
Finally, for more recipes like this check out:
- Maple Cinnamon Roasted Delicata Squash
- Easy Roasted Butternut Squash Mash
- Mushroom & Leek Scalloped Potatoes
And as always, you can watch the full recipe video over on YouTube!
Recipe
Roasted Brussels Sprouts, Pomegranate and Walnut Salad
Ingredients:
- 6 cups brussel sprouts
- 1/2 cup pomegranate seeds
- 1/2 cup raw walnuts if using toasted them just skip the step in the directions
- 2 tbsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Lemon Dijon Vinaigrette Dressing
- 1 lemon juiced
- 1/3 cup olive oil
- 2 tbsp grainy dijon mustard
- 2 tbsp raw honey
- 1 garlic clove minced
- pinch of sea salt & black pepper to taste
Instructions:
- Preheat oven to 400 F.
- Wash and cut brussel sprouts either in half or quarters depending on how big they are. You want them roughly all the same size.
- Transfer to a large bowl and drizzle in olive oil, sea salt and pepper and toss until coated.
- Transfer to a cookie sheet lined with parchment paper and roast in the oven for 35 min until crispy, tossing half way through.
- To roast walnuts simply place walnuts on a cookie sheet lined with parchment paper and roast in the oven for 10 min, tossing half way through. Keep a close eye on them as they can burn quite quickly.
Dressing
- In a bowl mix together all ingredients and transfer to a jar with a lid and shake well to emulsify everything together.
Leave a comment
Crispy roasted Brussel sprouts are one of my absolute FAVORITE side dishes, but I can also have a couple more servings as an entree as well! I usually enjoy them with a balsamic reduction. The combination is incredible!