POMEGRANATE ROASTED BRUSSELS SPROUTS

SERVES 6 TO 8 PORTIONS

1 1/2 lbs. (680g/24oz) Brussels sprouts

1/4 cup olive oil

3/4 tsp. sea salt

1/4 tsp. freshly ground black pepper

1/2 cup pure pomegranate juice

1 tbsp. maple syrup

1/4 cup sliced almonds, toasted

NUTRITIONAL VALUES

Calories: 142kcal
Fat: 9.2g (1.3g S.Fat)
Carbs: 14.2g
Protein: 4g
Sugar: 6.2g
Sodium: 224mg

METHOD

Preheat the oven to 190°C/375°F.

Remove any yellow or brown outer leaves, cut off the stems, and cut in halves or quarters to prepare Brussels sprouts. Toss Brussels sprouts with oil, salt, and pepper on a large, rimmed baking sheet until evenly coated.

Roast the Brussels sprouts for 30 to 40 minutes, depending on their size. Check every 10 minutes, turning with a spatula frequently to ensure even roasting, until Brussels sprouts are fork-tender.

Meanwhile, heat and stir pomegranate juice and maple syrup in a small saucepan over medium heat until it comes to a simmer. Allow to reduce to a syrup-like consistency, uncovered, for 10 to 15 minutes.

Toss the roasted Brussels sprouts with the pomegranate syrup and almonds.