Roasted Brussels Sprouts with Pomegranate & Pumpkin Seeds

(about 3–4 servings)

Ingredients

• 1 pound Brussels sprouts, trimmed and halved

• 1½ tablespoons olive oil

• ½ teaspoon salt (to start)

• ¼ teaspoon black pepper (to start)

• ½ teaspoon garlic powder (optional)

• 1 tablespoon balsamic vinegar or lemon juice (to start)

• ¼ cup pomegranate arils

• 2 tablespoons unsalted pumpkin seeds (pepitas)

Directions

1.  Preheat oven to 400°F (200°C).

2.  Line a sheet pan with parchment paper or lightly oil it.

3. Season the Brussels sprouts

   • Add halved Brussels sprouts to the sheet pan.

   • Drizzle with olive oil.

   • Sprinkle with salt, pepper, and garlic powder (if using).

   • Toss directly on the pan until evenly coated, then spread into a single layer, cut sides down if you can.

4.  Roast for 18–22 minutes, stirring once toward the end, until tender and browned on the edges.

5.  While still hot, drizzle with balsamic vinegar or lemon juice.

   • Toss and taste one sprout:

     • If you want more tang → add a bit more balsamic or lemon, ½ teaspoon at a time.

     • If it needs more salt → add a small pinch and toss again.

6. Add pomegranate and pumpkin seeds

   • Transfer Brussels sprouts to a serving bowl.

   • Sprinkle pomegranate arils and pumpkin seeds over the top just before serving.

 Serve warm alongside our recipe Lemon Herb Baked Chicken.

Enjoy!