Crispy Shaved Brussels Sprouts with Pomegranate and Walnuts
Nothing makes Brussels sprouts more craveable than shredding them then roasting them (or air-frying if you have an air fryer!) until golden brown with delicious crispy bits. Add tart pomegranate and crunchy toasted walnuts and it'll become an addiction.
Servings: 4 servings
Ingredients
- 1 pound Brussels sprouts
- 2 tablespoons avocado oil
- ½ teaspoon kosher or coarse sea salt
- ¼-½ cup Maple Mustard Dressing
- ½ cup toasted walnuts
- ¼ cup pomegranate arils (seeds)
- optional: ½ cup crumbled feta
Maple Mustard Dressing
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons avocado oil
- 1 tablespoon maple syrup
- ½ teaspoon sea salt plus more to taste optional: fresh cracked black pepper
Instructions
- Pre-heat oven to 425°F. Line a baking sheet with parchment paper.
- Shave the Brussels sprouts by using the slicer attachment on a food processor, on a mandoline, or a sharp knife.
- Spread Brussels sprouts on baking sheet, drizzle with oil, and toss to coat. Sprinkle with salt and toss Brussels sprouts again to distribute the salt.
- Roast for 10 minutes until Brussels sprouts are tender, caramelized, and edges start to char, stirring the Brussels sprouts halfway through roasting time.
- While Brussels sprouts are roasting, make dressing by whisking or shaking in a mason jar 1 tablespoons maple syrup, 2 tablespoons Dijon mustard, 2 tablespoons apple cider vinegar, 2 tablespoons avocado oil, ½ teaspoon sea salt, and fresh cracked black pepper if using.
- Place hot Brussels sprouts in serving bowl, toss with Maple Mustard Dressing. Sprinkle with toasted walnuts, pomegranate arils, and crumbled feta if using.
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