1 lb. Brussels sprouts, cleaned and cut in half
1 small kabocha squash, peeled and cut into 2-inch cubes
2 cloves garlic, minced
3 tbsp. coconut oil
Salt and pepper to taste
1 cup fresh pomegranate seeds (arils)
2 tbsp. chopped parsley


Prep: 15 minutes, Cook: 40 minutes, Serves: 8

1. Preheat oven to 400˚F. Place Brussels sprouts, squash and garlic on a large baking sheet. Toss with oil, then season with salt and pepper and toss again. Roast for 40 minutes.

2. Remove from oven and let cool. Garnish with pomegranate seeds and parsley, then serve.

Nutritional Information:
128 calories, 4 g protein, 6 g total fat (5 g sat., 0 g trans), 19 g carbohydrate, 4 g fiber, 8 g sugar, 0 mg cholesterol, 15 mg sodium, 6 points
roasted brussel sprouts
Farm to Fork
Farm to Fork
Farm to Fork
Farm to Fork