Roasted Brussels Sprouts with Sliced Almonds
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INGREDIENTS
1 pound brussels sprouts, stemmed and sliced in half
3 tablespoons olive oil
1 tablespoon maple syrup
Salt and pepper, to taste
3 tablespoons Mariani Sliced Almonds
3 tablespoons pomegranate seeds
INSTRUCTIONS:
Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
Place the brussels sprouts in a large mixing bowl. Add the olive oil, maple syrup, salt, and pepper and toss until the brussels sprouts are evenly coated.
Place the brussels sprouts on the baking sheet and bake for 40 minutes.
While the brussels sprouts are baking, toast the almonds. Place the almonds on a small skillet over medium heat. Sauté for 3-5 minutes, until lightly browned. Remove from heat.
Plate the brussels sprouts, and top with the toasted almonds and pomegranate seeds.
Roasted Brussels Sprouts with Sliced Almonds
Ingredients
- 1 pound brussels sprouts, stemmed and sliced in half
- 3 tablespoons olive oil
- 1 tablespoon maple syrup
- Salt and pepper, to taste
- 3 tablespoons Mariani Sliced Almonds
- 3 tablespoons pomegranate seeds
Instructions
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
- Place the brussels sprouts in a large mixing bowl. Add the olive oil, maple syrup, salt, and pepper and toss until the brussels sprouts are evenly coated.
- Place the brussels sprouts on the baking sheet and bake for 40 minutes.
- While the brussels sprouts are baking, toast the almonds. Place the almonds on a small skillet over medium heat. Sauté for 3-5 minutes, until lightly browned. Remove from heat.
- Plate the brussels sprouts, and top with the toasted almonds and pomegranate seeds.