Balsamic Roasted Brussels with Pom Poms and Pecans

Guys, we have Christmas in a bowl here! Love this dish cold on its own or over a bed of greens as a salad topper. Great holiday side dish while pomegranates are in season!

Category
Prep Time5 minsCook Time20 minsTotal Time25 mins
Marinade
 2 tbsp balsamic vinegar
 1 tbsp raspberry balsamic vinegar [or another tablespoon regular balsamic]
 1 tbsp coconut aminos [soy sauce alternative]
 1 tbsp water
 1 tbsp apple butter [no sugar added]
 1 tbsp tahini [ground sesame seed paste]
 ½ tsp onion powder
 ½ tsp garlic powder
 ¼ tsp black pepper
Vegetable Base
 12 oz brussels sprouts cut in halves
 1 sweet yellow onion cut in large chunks
 6 white or baby bella mushrooms, cut in quarters
Toppers
 ½ cup pomegranate seeds/arils
 ¼ cup dry toasted walnuts or pecans
 extra balsamic vinegar to taste
 few raisins, optional
 juice from a quarter of one lemon, optional
1

Mix marinade in a dish.

2

Pour over brussels, mushrooms, and onions and mix with hands, coating well.

3

Lay out marinated vegetables on parchment paper on a cookie sheet or in a baking dish.

4

Bake on 350 degrees for 20 minutes or until vegetables are your desired texture.

5

Add toppers.

6

Serve warm or chilled.

 

Ingredients

Marinade
 2 tbsp balsamic vinegar
 1 tbsp raspberry balsamic vinegar [or another tablespoon regular balsamic]
 1 tbsp coconut aminos [soy sauce alternative]
 1 tbsp water
 1 tbsp apple butter [no sugar added]
 1 tbsp tahini [ground sesame seed paste]
 ½ tsp onion powder
 ½ tsp garlic powder
 ¼ tsp black pepper
Vegetable Base
 12 oz brussels sprouts cut in halves
 1 sweet yellow onion cut in large chunks
 6 white or baby bella mushrooms, cut in quarters
Toppers
 ½ cup pomegranate seeds/arils
 ¼ cup dry toasted walnuts or pecans
 extra balsamic vinegar to taste
 few raisins, optional
 juice from a quarter of one lemon, optional

Directions

1

Mix marinade in a dish.

2

Pour over brussels, mushrooms, and onions and mix with hands, coating well.

3

Lay out marinated vegetables on parchment paper on a cookie sheet or in a baking dish.

4

Bake on 350 degrees for 20 minutes or until vegetables are your desired texture.

5

Add toppers.

6

Serve warm or chilled.

Balsamic Roasted Brussels with Pom Poms and Pecans
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