Roasted Brussels Sprouts with Lentils and Pomegranate
Roasted Brussels Sprouts with Lentils and Pomegranate are flavorful easy side dish to make. The pomegranate adds nutrients and a beautiful pop of color to the dish.
Servings 4
Ingredients
- 4 cups Brussel Sprouts, peeled, trimmed and halved
- 1 cup Green Lentils
- ½ cup Pomegranate seeds
- 1-2 cloves Garlic
- 2 tablespoons Dukkah
- 1 tablespoon Olive oil
- 1 teaspoon Flaked Sea Salt
Instructions
- Preheat your oven to 350°F.
- Place the halved Brussel Sprouts in a bowl with the Olive oil, Garlic and Flaked Sea Salt. Toss until fully coated.
- Place the Brussel Sprouts on a baking sheet and roast for around 30 minutes. Check and stir the sprouts around. Return to the oven for another 10 minutes, making sure they brown nicely without burning.
- Take the Brussel Sprouts out of the oven and place in a serving bowl. Sprinkle with the Dukkah and Pomegranate seeds to finish.
Recipe Notes
All cup measurements are approximate.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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