Crispy Roasted Sprouts, Pecans and Pomegranate
Servings
3
Cook Time
30minutes
Servings
3
Cook Time
30minutes
Ingredients
Ingredients
  • 500g brussel sprouts
  • 2tbsp melted coconut oil
  • 1/2of a pomegranate
  • Pinch sea or Pink Himalayan Salt
  • Handful chopped pecans
  • 2tbsp chopped fresh parsly
Dressing
  • 1tbsp extra virgin olive oil
  • 2tbsp toasted sesame oil
  • 1 tbsp lime juice
  • 1tbsp coconut savoury sauce (aminos)
  • Pinch sea or Pink Himalayan Salt
  • Pinch cracked black pepper
Instructions
  1. Remove the stalks and bruised outer leaves from the brussel sprouts. Slice in half. Place on a baking tray and toss with melted coconut oil and a pinch of salt. Roast in the oven for 20 – 25 minutes until golden and crispy.
  2. Meanwhile, mix all the dressing ingredients together in cup.
  3. When the sprouts are crispy, place in a serving bowl, toss with the dressing, pecans, pomegranate seeds and fresh parsley.