Ingredients:
- * 2 pound brussel sprout, stem trimmed, halved
- * 1 tbsp complete food 365 additional virgin olive oil
- * 1 tbsp lemon juice
- * 1 tbsp maple syrup (for whole30: substitute balsamic vinegar)
- * 1 tsp sea salt
- * 1/4 cup complete food 365 pine nut
- * 1/2 cup contemporary pomegranate seed
Directions:
- Preheat the oven to 375 F. Put collectively a ample baking sheet by lining it with parchment paper.
- Decrease the stems off the brussels sprouts and lower them in half, lengthwise. In a medium-sized bowl, toss the sprouts with the olive oil, lemon juice, maple syrup, and sea salt. Spread them evenly on a ample baking sheet.
- When the oven is ready, pop them in the oven and roast the brussels for 25 minutes, unless crispy however the stray leaves are no longer getting too black.
- While the brussels are roasting, toast the pine nuts in a small skillet over medium low heat, shaking the pan to transfer them around about every minute. It will design discontinuance about 5 minutes unless they’re evenly toasted, then design discontinuance away from the warmth and enable them to chill unless the brussels sprouts come out of the oven.
- Toss the sprouts with pine nuts and pomegranate seeds, and inspire heat.
