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Roasted Brussels Sprouts with Pomegranate Dijon Dressing

I doubt that when you sit down for your Thanksgiving meal that you go…”Oh yeah, give me some greens!” The green dishes are generally lost in the smorgasbord of roasted turkey, creamy mashed potatoes, and savory stuffing, and when they do show up they are in the form of green bean casserole. Don’t get me wrong, I like green bean casserole as much as the next gal, but you aren’t getting a whole ton of nutrition from green bean casserole. Now you may be thinking…”this is Thanksgiving, I don’t care about nutrition.” Again, I get it, but if you can have it, and it can be tasty, why not?! Especially if it’s zero points, super yummy, and makes getting through Thanksgiving without a complete food explosion a little easier. Maybe you don’t make this brussels sprouts recipe but I would strongly suggest having a green something that isn’t doused in cream of mushroom soup. The reason is that it’s loaded in fiber (necessary for digestion on a day like Thanksgiving) and other nutrients that will leave you feeling more satisfied. Some issues that we have on this day is that although we eat a bunch, we don’t really fortify our bodies properly and we end up shockingly snacky later in the night, doing the nighttime refrigerator peak for cold turkey and pecan pie (oh yeah, I have been there…MANY TIMES). So make sure you give yourself what your body needs so you aren’t caught needing a snack later because your body is low on a vitamin or mineral (what often causes cravings), and snooping the kitchen to fill the craving.

This brussels sprouts recipe is really easy and can be whipped up right before the Turkey finishes resting. The roasted brussels sprouts bring a delicious caramelized flavor that is earthy and slightly sweet with the tart, sweet pomegranates paired with the comforting maple and savory dijon mustard. Its delicious and this dressing will have you licking the plate after the last brussels sprout is taken.

Happy Feasting!

-Tedi

Roasted Brussels Sprouts with Pomegranate Dijon Dressing
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0 smart points per 3/4 cup serving Remember to take a look at the Recipe Notes for the Weight Watcher Recipe Builder Calculation and Nutrition Label calculation. These will also show you exactly what products I use.***
Course Side
Cuisine American
Weight Watcher Points 0 Freestyle Smart Points
Prep Time 10 minutes
Passive Time 35 minutes
Servings
servings
Ingredients
Course Side
Cuisine American
Weight Watcher Points 0 Freestyle Smart Points
Prep Time 10 minutes
Passive Time 35 minutes
Servings
servings
Ingredients
Directions
  1. Preheat oven to 350 degrees.
  2. Line sheet pan with foil and spray with oil. Add brussels sprouts. Spray with oil and sprinkle with salt and pepper. Lightly toss so that all sprouts are covered.
  3. Roast for 25 minutes, until beginning to brown.
  4. While Brussels Sprouts are roasting, remove pomegranate seeds from pomegranate. 1.) Roll the whole pomegranate, using some pressure with the palm of your hand to loosen the seeds within the fruit. This is similar to what you would do with a lemon before juicing it. 2.) Cut pomegranate in half. 3.) Over a bowl, using the back of a wooden spoon, smack the fruit. You will see that the seeds loosen and fall to the bowl. 4.) Remove any of the pith that falls into the bowl. This is very bitter. You have only the seeds left. Notice that my pomegranate wasn't as ripe as it should have been, hence some of the seeds being lighter then others. Try to pick a pomegranate that is a medium to deep red and heavy in weight for it's size. This should make sure that you get those sweet, beautiful, ruby red seeds.
  5. In a medium sized bowl, mix together pomegranate seeds, maple syrup, mustard and salt and pepper to taste.
  6. Increase heat in oven to 400 degrees. Take out partially roasted brussels sprouts and add dijon dressing, mixing to coat. Put back into oven and roast for 10 minutes. The reason for this step is to heat the dressing and the pomegranate seeds. Some will pop. and the juices will become syrupy and add a caramelized sweetness to the dressing.
  7. Put in serving dish and top with parmesan cheese. Serve immediately.
Recipe Notes

***Note that, as with all of my recipes, if you use a different brand, there may be a slight change in points total. Let me know if you find a brand of something that you like. I am always looking for new and exciting ingredients.

For Weight Watchers Smart Points Calculation as per the Recipe Developer go HERE

For Nutrition Label Calculation as per MyFitnessPal go HERE

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