Brussels sprouts start to spring up when the weather cools down, so they are the perfect side dish for your Thanksgiving table. This version, roasted with a bit of apple cider and olive oil, then tossed with pomegranate seeds not only look stunning on the table, but they taste amazing as well. These make the perfect low carb side dish to a traditionally carb heavy meal.
2 pounds Brussels sprouts, trimmed
4 tablespoons olive oil
2 tablespoons apple cider
1 tablespoon fresh squeezed orange juice
1/2 cup pomegranate seeds
Sea salt and fresh ground pepper, to taste
Preheat oven to 375 degrees F. Toss the Brussels sprouts with the oil, apple cider, and orange juice. Season with salt and pepper.
Lay on a baking sheet, being careful not to overcrowd (use two baking sheets if necessary.) Roast for 35-40 minutes, until sprouts are browned and tender.
Toss with the pomegranate seeds before serving.
Apple Pomegranate Roasted Brussels Sprouts
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