previous story
next story

Crispy Roasted Sprouts, Pecans and Pomegranate

Roasted Sprouts, Pecans and Pomegranate

Crisping up everything in sight today including these Roasted Sprouts, Pecans and Pomegranate. Dressed to impress ready for christmas in their party outfit; a lime and toasted sesame oil dressing. I’ll leave the boring boiled ones for grandma!

I’ve used my new favourtie Coconut Savoury Sauce from Coconut Merchant (or coconut aminos as it’s also known) in place of a sweetener like honey. It’s a bit like a soya sauce/ Tamari alternative but less salty and slightly sweeter. Made from the sap of the coconut tree. This one is without any added sugar so i’m a massive fan. It’s amazing in dressings like this. 

How will you be dressing your sprouts this Christmas? If you’re looking for more colourful vegetarian sides why not try my Roast Carrot, Beetroot and Avocado Salad or my Roasted Red Pepper, Courgette and Squash Salad with Coriander Coconut Yoghurt?

Roasted Sprouts, Pecans and Pomegranate
Roasted Sprouts, Pecans and Pomegranate
Crispy Roasted Sprouts, Pecans and Pomegranate
Overview
Serves:
3
Cooking Time: 30 minutes
Ingredients
  • 500 g brussel sprouts
  • 2 tbsp melted coconut oil
  • 1/2 of a pomegranate
  • Pinch sea or Pink Himalayan Salt
  • Handful chopped pecans
  • 2 tbsp chopped fresh parsly
Dressing
  • 1 tbsp extra virgin olive oil
  • 2 tbsp toasted sesame oil
  • 1 tbsp lime juice
  • 1 tbsp coconut savoury sauce (aminos)
  • Pinch sea or Pink Himalayan Salt
  • Pinch cracked black pepper
Method
  • 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.
  • Meanwhile, mix all the dressing ingredients together in cup.
  • When the sprouts are crispy, place in a serving bowl, toss with the dressing, pecans, pomegranate seeds and fresh parsley.
Print Recipe
Overview
Serves:
3
Cooking Time: 30 minutes
Ingredients
  • 500 g brussel sprouts
  • 2 tbsp melted coconut oil
  • 1/2 of a pomegranate
  • Pinch sea or Pink Himalayan Salt
  • Handful chopped pecans
  • 2 tbsp chopped fresh parsly
Dressing
  • 1 tbsp extra virgin olive oil
  • 2 tbsp toasted sesame oil
  • 1 tbsp lime juice
  • 1 tbsp coconut savoury sauce (aminos)
  • Pinch sea or Pink Himalayan Salt
  • Pinch cracked black pepper
Method
  • 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.
  • Meanwhile, mix all the dressing ingredients together in cup.
  • When the sprouts are crispy, place in a serving bowl, toss with the dressing, pecans, pomegranate seeds and fresh parsley.
Print Recipe