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Roasted Brussels Sprouts with Pomegranate

Steph Gaudreau
  • 2018 minutes
  • Serves 4

INGREDIENTS

1 1/2 lb

Brussels sprouts

1/2 clove

Garlic

1/2 cup

Pomegranate arils

1/2 tsp

Honey, raw

1/2

Rounded tsp dijon mustard

1/2 tsp

Black pepper

5 1/2 tbsp

Olive or avocado oil

3/4 tsp

Sea salt

1 pinch

Sea salt & pepper

2 tbsp

Red or white wine vinegar

1/4 cup

Pecans