Yield: 4

Lemon Garlic Roasted Brussel Sprouts + Zucchini + Pomegranate

This roasted lemon garlic brussel sprouts + zucchini recipe is a clean, crisp, savory vegetable dish that is not only healthy but a gorgeous and easy addition to any meal! Lemon, honey, and garlic flavors coat the roasted brussel sprouts, zucchini noodles, and pomegranate arils for a colorful fresh salad.

This roasted lemon garlic brussel sprouts + zucchini recipe is a clean, crisp, savory vegetable dish that is not only healthy but a gorgeous and easy addition to any meal! Lemon, honey, and garlic flavors coat the roasted brussel sprouts, zucchini noodles, and pomegranate arils for a colorful fresh salad.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 1 pound of brussel sprouts, trimmed and halved
  • 1/2 lemon, sliced thin
  • 2 TBSP olive oil
  • 2 TBSP honey
  • 1/2 tsp garlic powder
  • black pepper to taste
  • 1 large zucchini, sliced
  • 1/3 cup pomegranate arils

Instructions

  1. Preheat your oven to 425*F. Line a baking sheet with parchment paper.
  2. In a medium mixing bowl, combine the sprouts, lemon, oil, honey, garlic powder, and pepper together and mix.
  3. Place the sprout mixture onto the baking sheet in an even layer and roast for 10 minutes.
  4. Remove the baking sheet from the oven, mix in the zucchini pieces, and place back in the oven for 10-15 minutes or until the vegetables are roasted to your liking.
  5. Remove from the oven, toss in the pomegranate arils, and serve while still warm.

Notes

If you don't want to use honey, substitute it with maple syrup. YUM!

Nutrition Information:

Yield:

4

Serving Size:

4 Servings
Amount Per Serving: Calories: 155Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 26mgCarbohydrates: 22gFiber: 4gSugar: 13gProtein: 4g