Pomegranate Balsamic Brussels with Crispy Shallots
A jewel-toned holiday side that steals the show
Crunchy, tangy, sweet, smoky, and absolutely irresistible. Even Brussels haters whisper “okay fine this is incredible.”
Ingredients
Serves 4 to 6
For the Brussels
• 1.5 lb Brussels sprouts, halved
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp maple syrup
• 1 tsp sea salt
• ½ tsp smoked paprika
For the topping
• 1 cup pomegranate arils
• 2 shallots, thinly sliced
• 2 tbsp avocado oil
• ¼ cup toasted pistachios, chopped
Instructions
Preheat oven to 425 F.
Toss Brussels with olive oil, balsamic, maple, salt, and paprika.
Spread on a sheet pan, cut side down. Roast 20 to 25 minutes until crisp.
While they roast, heat avocado oil and fry shallots until golden and crisp. Drain on paper towels.
Plate Brussels with pomegranate arils, pistachios, and crispy shallots scattered like holiday confetti.
Why it’s healthy
Fiber rich. Anti-inflammatory. Minimal sugar. Immune-boosting colors.