Roasted Brussels Sprouts with Pistachios and Pomegranate
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