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Home Recipes Side Dishes
★★★★★ 5 from 1 Reviews

Mustard Brussels Sprouts with Pomegranate and Pepitas

15 mins
Avatar by: Lindsay Grimes Freedman
April 14, 2015 (Updated: April 14, 2020)
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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!

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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.

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

Mix all the mustard ingredients together.

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

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

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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.

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

Recipe

Brussels Sprouts with Mustard Sauce

AvatarRecipe by:Lindsay Grimes Freedman
★★★★★ 5 from 1 reviews
Prep: 15Total: 15 minutes
Print recipe Rate recipe Pin Save recipe

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

mustardbruss

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Reader Interactions

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If you love this recipe it would mean SO MUCH to me if you give it a star rating and leave a comment about it. Not only do I love basking in the glory of your recipe love, but (perhaps more importantly 😋) it helps other readers find my recipes online. Thanks so much for your feedback!!

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  1. AvatarAmanda Jane says

    Posted on 4/15/15 at 2:11 am

    YUM! Brussels are my fav and your mustard sauce looks awesome!! Can’t wait to try the recipe!

    Reply
  2. AvatarSonali- The Foodie Physician says

    Posted on 4/15/15 at 3:51 am

    I love Brussels too! I’m always looking for new ways to prepare them and your mustard sauce sounds awesome. The addition of the Italian sausage sounds really tasty too!

    Reply
  3. AvatarLauren says

    Posted on 4/16/15 at 8:12 pm

    Just bought everything to make these. We eat brussels sprouts without fail once per week with the same recipe we have so we are excited to switch things up with this new recipe!

    Reply
    • AvatarLindsay says

      Posted on 4/17/15 at 12:44 am

      I know! I do the same thing so it’s fun to switch up the recipe every now and then. Enjoy!!

      Reply
  4. AvatarLiane @ Foodie Digital says

    Posted on 12/23/19 at 8:47 am

    Delicious! Friends and family loved this recipe. It’s the perfect subtle twist on a classic.

    ★★★★★

    Reply
    • AvatarLindsay says

      Posted on 12/23/19 at 6:18 pm

      Yay!! I’m so happy you guys enjoyed it!! xo

      Reply

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Lindsay

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I'm Lindsay I love sharing simple, better-for-you recipes. When I'm not in the kitchen, you can find me at the beach watching my kids boogie board and soaking in that warm Cali sun (with sunscreen, of course).

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