One thing I absolutely love about recipes like this is that they’re super easy, flexible and help even those most adamantly averse to the beloved brussel sprout second guess their posture on such an incredible, healthful food.


2 lbs Brussel Sprouts

1 large Orange, zested and juiced

1 tbsp Extra Virgin Coconut Oil

Sea Salt, to taste

Pomegranate Balsamic, to finish

1/4 to 1/3 cup Dried Cranberries, or more to your liking

About 1/3 cup shelled Pistachios, chopped


Preheat oven to 425 degrees.

Trim and halve brussel sprouts. Place on large, covered cookie sheet. Add coconut oil, sea salt and orange zest (not the juice just yet) and toss to evenly coat.

Roast brussel sprouts 15-20 minutes or until they’ve reached your desired level of tenderness.

Remove from oven and place in a medium sized mixing bowl. Add about a tablespoon of pomegranate balsamic and about half the orange juice and toss to coat. Sample and add more balsamic and/or orange juice to achieve desired intensity.

Top with cranberries and pistachios and serve.

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