I roasted the Brussels which helps them caramelize and takes them to a whole other level. Most recipes for roasted Brussels sprouts call for the sprouts to be cut in half.

Instead, I opted to cut them in fours because that would make for more edges and more caramelization. If you’re in a hurry, halving them will work just fine though they may need a couple more minutes in the oven.

ready in about 40 minutes; serves 4
You might need to buy:
  • olive oil or avocado oil
  • white wine vinegar
  • chopped pecans optional
  • INGREDIENTS FOR THE DIJON VINAIGRETTE
  • pomegranate arils seeds…you’ll need one small pomegranate or a small package of arils
  • black pepper
  • sea salt
  • olive oil or avocado oil
  • Brussels sprouts washed and quartered
  • NGREDIENTS FOR THE ROASTED BRUSSELS & POMEGRANATE
  • garlic chopped finely
  • raw honey
  • Dijon mustard