Ingredients
36 oz Brussels sprouts, trimmed and cut in half
2 Tbls avo or olive oil
Salt & Pepper to taste
½ cup hickory nuts, raw or toasted
Pomegranate seeds from 1 pomegranate
2 oz Pomegranate syrup (I use Jarrow Formulas brand)
1 oz real maple syrup
pinch salt
Instructions
Preheat oven to 400˚.
Place a baking sheet in the oven to preheat it too.
Prepare your Brussels sprouts, drizzle with the oil and sprinkle with salt and pepper.
Pull the hot pan out and pour Brussels sprouts in an even layer. Return to the oven.
Roast for approximately 30 minutes, turning the sprouts occasionally until tender and browned.
While they are roasting, combine the pomegranate syrup, maple syrup and salt in a small bowl.
When the sprouts are done, remove from oven, sprinkle with pomegranate seeds, hickory nuts and drizzle the glaze.
Serve immediately.
Notes
• These roast best on a large, dark steel pan so they can spread out and not steam each other. This pan is one of my favorites.
• There are plenty of videos online about opening a pomegranate. I watched this one, and this one and combined the techniques. It worked well but I sacrifice the white shirt I was wearing. Make sure to wear an apron or black shirt when dealing with pomegranates.
• For the hickory nuts, I found that I actually prefer them fresh, rather than toasted. You be the judge and do what you like best. To toast, I simply placed them in a dry skillet over medium heat and kept them moving around until they were browning. Remove from the heat and pan immediately or they will keep toasting (read turning black.)
• For low-carb, skip the syrup on top and go easy on the pom seeds.