Mustard Brussels Sprouts with Pomegranate and Pepitas

I really like Brussels, you guys. I mean they are so tasty and crunchy! They are the perfect, easy side dish that you pop in the oven while you’re getting everything else together. Buuut I tend to just do the same thing over and over with my Brussels which leaves me wanting an alternative every now and then. Uhh, I mayyy have created my new go to recipe. BABES!

Ima tell you. Mouthwatering tangy sweet sauce is cominattyouuuu. Plus, I went out to eat with some friends the other night and there was some roasted pomegranate in my salad (genius) so I had to include some for good measure.

OH! AND this is super duper easy too.

So let’s make some Mustard Brussels Sprouts with Pomegranate and Pepitas!!

Mix all the mustard ingredients together.

Cut the stumps off the Brussels sprouts and slice in half. Put the Brussels in the mustard mixture and toss until they are coated.

On a lined baking sheet, place the Brussels so they are laying flat side down.

Roast in the oven for 20 minutes. After the 20 minutes, sprinkle the pomegranate seeds and roast for another 10 minutes. While in the home stretch of roasting, throw some pepitas (pumpkin seeds) in a pan over medium-high heat. Toast them for about 5 minutes, shaking the pan frequently to brown them evenly.

Set aside until the Brussels are done cooking. Plate the Brussels and pomegranate and sprinkle with pepitas.

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

Brussels Sprouts with Mustard Sauce

Recipe by:Lindsay Grimes Freedman

★★★★★ 5 from 1 reviews

Prep: 15Total: 15 minutes

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Ingredients

• 2 tablespoons Dijon mustard
• 1 tablespoon whole grain mustard
• 3 tablespoons agave nectar
• 2 tablespoons avocado oil
• 1 tablespoon white wine vinegar
• 18 oz. Brussels sprouts
• 3 tablespoons pomegranate seeds
• 3 tablespoons pepitas (pumpkin seeds), toasted
• few pinches of sea salt

Instructions

1. Preheat oven to 400F.
2. Whisk together the dijon, whole grain mustard, agave, avocado oil, and vinegar in a large bowl.
3. Cut the stumps off the Brussels sprouts and slice in half.
4. Put the Brussels in the mustard bowl and toss until they are coated.
5. On a lined baking sheet, place the Brussels so they are laying flat side down.
6. Roast in the oven for 20 minutes.
7. After the 20 minutes, sprinkle the pomegranate seeds and roast for another 10 minutes.
8. While in the home stretch of roasting, throw the pepitas (pumpkin seeds) in a pan over medium-high heat.
9. Toast them for about 5 minutes, shaking the pan frequently to brown them evenly.
10. Set aside the toasted pepitas until the Brussels are done cooking.
11. Plate the Brussels and pomegranate and sprinkle with pepitas.
12. Sprinkle with a couple pinches of sea salt.

Tips

• Per serving: Calories 211; Fat 9.7g (Sat 1.4g); Protein 4.9g; Carb 22.1g (net carbs 17.1g); Fiber 5.0g; Sodium 219mg

Nutrition Info:

• Serving Size: 4

© The Toasted Pine Nut

Hope you guys enjoy these Brussels as much as I did!! Enjoy!! xo