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Roasted Brussels Sprouts with Pistachios and Pomegranate

Course Side Dish
Cuisine American, Dairy Free, Vegetarian
Cooking Method Oven
Condition Dairy Free, Diabetes, Gluten Free, Heart Health, PCOS
Servings 4 servings


  • avocado oil
  • 1 lb brussels sprouts halved
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/2 cup pistachios chopped
  • 1/4 cup pomegranate arils


  • Preheat oven to 400ºF. Spray baking sheet with cooking spray.
  • Spray brussels with cooking spray and toss with garlic powder and salt.
  • Roast in oven until browned and crispy, tossing occasionally, about 20 minutes.
  • Remove from oven and transfer to serving dish. Sprinkle with pistachios and pomegranate arils.


Carbohydrates: 17g | Protein: 7g | Fat: 7g | Sodium: 174mg | Potassium: 623mg | Fiber: 6g