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!
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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!