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Crispy Shallot Brussels Sprouts with Pomegranate

Makes 4 servings

Macros: 219 cal, fat 18g, carbs 15g, protein 3g, fibre 5g


2 dozen Brussels sprouts

2 Large shallots, thinly sliced

1 Tbsp coconut oil

4 Tbsp extra virgin olive oil, divided

juice of 1/2 a lemon

sea salt and pepper to season

fresh pomegranates or dried cranberries


Heat a saute pan on medium-high

Add 2 Tbsp of olive oil and 1/2 Tbsp of coconut oil to pan to melt. Once melted, add shallots and let brown for about 8-10 minutes. Add remaining 2 Tbsp oil then add Brussels sprouts, season well with salt and pepper and squeeze lemon juice on top. Top with shallots, pomegranate or dried cranberries.

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