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2 lbs brussels sprouts

3 tbsps olive oil

1 stp sea salt

1/4 cup hazelnuts (roasted and roughly chopped)

1/4 cup pomegranate seeds

From The Author

In the last few years, brussels sprouts have risen to the top of the popularity chart. This is a perfect holiday side dish as the jewel tones of the pomegranate seeds add a vibrant color and the nuttiness of the hazelnuts also add a festive touch to a simple plate of vegetables. Brussels sprouts are high in fiber, vitamins, minerals and antioxidants, making them a nutritious addition to your diet. A member of the cruciferous vegetable family, Brussels sprouts may reduce the risk of cancer, decrease inflammation and improve blood sugar control. They are full of fiber, and when roasted and have a nutty sweetness to them. Try roasting a double recipe’s worth and adding some to a batch of scrambled eggs for an extra boost of nutrients for breakfast.

  1. Preheat the oven to 425 degrees.
  2. Trim the stems and cut the brussels sprouts in half lengthwise.
  3. On a foil-lined baking sheet, toss together the brussels sprouts, olive oil and sea salt.
  4. Place the baking sheet into the oven. Bake for 25 minutes. The Brussels sprouts will be browned and slightly crispy.
  5. Transfer the Brussels sprouts onto a serving platter and scatter the hazelnuts and pomegranate seeds onto the top of the Brussels sprouts.
Nutrition Facts

Serving Size

Serving Per Container 6

Amount Per Serving
Calories 137 Calories from Fat
% Daily Value*
Total Fat 7.3g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 0mg
Sodium 428mg
Total Carbohydrate 16.6g
Dietary Fiber 6.6g
Sugars 4.6g
Protein 6g
Vitamin A % Vitamin C %
Calcium 55% Iron 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

About the Author(s)

Leslie Myers is a culinary professional with over thirty years of experience including healthy eating and cooking specialist, culinary instructor, restaurant owner and operator, caterer, operations manager, pastry chef, raw foods chef and culinary instructor. She is the owner of Foodsense, Now, a Solana Beach-based company which focuses on healthy eating for athletes. She is also the Professional Chef for Home Care Assistance, where she creates delicious recipes that promote brain health and healthy longevity and are appropriate for the changing dietary needs of seniors.

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