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Roasted Brussel Sprouts w/ Maple Toasted Hazelnuts & Pomegranate

Growing up, brussel sprouts were always something that we ate without much enthusiasm, they were boiled and soft and just plain nasty! I love them now though - they become completely different when you roast them getting crispy little edges that are just delicious. Paired with the sweet nuts and seeds, creamy cheese and tart little pops of pomegranate they're a world away from the brussels from the past!

Recipe information

Vgn, Paleo
Serves 2
25 minutes


700g brussel sprouts

1 tbs goats feta or cashew cheese

1 pomegranate

1 handful fresh oregano leaves

1/8 cup sunflower seeds

1/4 cup hazelnuts

3 tbs maple syrup

macadamia or coconut oil

sea salt

black pepper


Pre-heat the oven to 220C

Trim the ends from the sprouts and cut them in half.

Transfer them to a baking tray with any leaves that fall off, (these will give you delicious crispy bits!) drizzle with oil, season with salt and pepper and cook for 20- 25 minutes tossing occasionally. 

Meanwhile, heat a frying pan. Place the sunflower seeds, hazelnuts, maple syrup and a good pinch salt into a bowl, mix to combine then pour them into the frying pan. Cook for 5 minutes until they start to get sticky then let them cool a little in the pan before transferring them to a bowl. (Be very careful not to touch them as the syrup gets very hot).

Cut the pomegranate in half, then using the back of a spoon hit the skin side over a bowl until all the seeds come out. Remove any white membranes.

Transfer the sprouts to the bowl with the pomegranate, add the nuts and crumble in the cheese. Toss in the oregano, check seasoning and serve.