maple brussels sprouts with pomegranate seeds

Thanksgiving is all about the sides. Yesterday I told you all how to make a delicious, vegan dressing. Today we will roast some gorgeous vegetables and make them as sweet as candy with the addition of maple syrup. This dish is so satisfying and beautiful, it is guaranteed to be a crowd favorite. Not to mention, the brussels sprouts' bright green and the deep red from the pomegranate seeds is such a gorgeous color and flavor combination. Brussels sprouts are high in Vitamin C which will give your immune system a great boost and keep your cells healthy, preventing infection and disease. Pomegranate seeds are the tart and juicy surprise inside the fruit. They are so tasty and instantly brighten up you dish. They are a natural aphrodisiac, help increase blood flow and have an abundance of antioxidants that promote a healthy heart and blood pressure. I promise, if you swore off brussels sprouts as a child, it is time to get back in the game. These bite sized beauties are sweet, savory and so very satisfying. 


32 oz of brussels sprouts
2 tbs of maple syrup
Salt and Pepper to taste
olive oil
a handful of pomegranate seeds


Preheat the oven to 400 degrees Fahrenheit
Wash and cut the steams off the brussels sprouts and then cut them in half vertically
Place them on a baking sheet and drizzle some olive oil and a sprinkle of salt and pepper
Mix with your hands to make sure all pieces are covered
Next, roast the sprouts for ten minutes then flip them so they brown on both sides
After another ten minutes, drizzle the maple syrup on top and let roast for another 10 minutes. 30 minutes total. 
Serve them in a dish with an additional drizzle of maple syrup and a sprinkling for pomegranate seeds.