5-Ingredients Recipe

Sheet Pan Brussels Sprouts

with pomegranate seeds
4.857145
Average: 4.9 (21 votes)
(21 votes)
Sheet Pan Brussels Sprouts

Sheet Pan Brussels Sprouts - It pairs perfectly with sourdough bread

share Share
print
bookmark_border Copy URL
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
285
calories
Calories

Healthy, because

Even smarter

Nutritional values

The typical smell of onions comes from sulfur-containing essential oils. They can inhibit bacteria in the mouth and intestines. Walnuts are a good source of vitamin E, which prevents disturbances in fat metabolism and acts as a cell protector. The glucosinolates from Brussels sprouts keep free radicals from damaging the body's cells.

Brussels sprouts on a tray also taste good with other fruity components: How about diced apples or pears, for example? The walnut kernels can be replaced with almonds or hazelnuts as desired.

1 serving contains
(Percentage of daily recommendation)
Calorie285 cal.(14 %)
Protein12 g(12 %)
Fat17 g(15 %)
Carbohydrates21 g(14 %)
Sugar added0 g(0 %)
Roughage11.2 g(37 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E6 mg(50 %)
Vitamin K315.2 μg(525 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin4.1 mg(34 %)
Vitamin B₆0.9 mg(64 %)
Folate244 μg(81 %)
Pantothenic acid0.2 mg(3 %)
Biotin8.2 μg(18 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C230 mg(242 %)
Potassium1,214 mg(30 %)
Calcium99 mg(10 %)
Magnesium73 mg(24 %)
Iron2.6 mg(17 %)
Iodine3 μg(2 %)
Zinc1.6 mg(20 %)
Saturated fatty acids1.9 g
Uric acid161 mg
Cholesterol0 mg
Complete sugar19 g

Ingredients

for
4
Ingredients
28 ozs Brussels sprouts
salt
2 onions
peppers
2 Tbsps olive oil
8 ozs red Grape
4 Tbsps walnut kernels (roughly chopped)
3 Tbsps Pomegranate seed
How healthy are the main ingredients?
Brussels sproutsGrapeolive oilsaltonion

Preparation steps

1.

Clean Brussels sprouts, wash, cut crosswise at the stalk and cook in boiling salted water for about 5 minutes. Then drain, rinse and leave to drain. At the same time, peel onions and dice finely.

2.

Spread everything together on a baking tray, season with salt and pepper, and drizzle with oil. Cook in a preheated oven at 200 °C / 400 °F for approx. 10 minutes.

3.

In the meantime, wash, sort and pat dry grapes. After 10 minutes, mix with the vegetables on the tray, add 2-3 tablespoons of water and cook in the oven for 10 minutes.

4.

Coarsely chop walnuts. Serve Brussels sprouts from the tray sprinkled with walnuts and pomegranate seeds.

Fall Favorites

Get Fit!

Simple, But Good

Weeknight Dinners