Over Thanksgiving I got together with some of my favorite health warriors and we did a facebook event called Eating Made Easy. Our goal was to educate on how variety of plant foods can protect and heal our body from disease as well as prevent chronic disease. I have my own personal story that I will share with you guys later in another blog post. For now, I wanted to share these amazing Pomegranate Brussel Sprouts that my good friend, Michelle, makes. They are festive, pretty, and fun for the kids to add in the pomegranates. I hope you enjoy them as much as I do.
Take 7 cups of brussel sprouts and drizzle with olive oil. Bake on 375 for 25 minutes.
In a separate bowl combine 2 tbsp of pure maple syrup or honey, 1 tsp of balsamic vinegar, and a pinch of salt and mix together.
Once the brussel sprouts have rested drizzle the honey mixture over them and place back in the oven for about 5-7 minutes.
Toss with ¾ cup of pomegranate seeds (or more if you like) and serve.