Roasted Brussels Sprouts and Kale with Pomegranate and Shallots

"This is surely #sweetandsavory ✨ with a sprinkle of #sweetrevenge coconut nectar @enjoyrevenge | baked fresh from the stalk with kale and seasoned with olive oil, sprinkle of maldon sea salt flakes, sliced shallots and toss in pomegranates for a #sweetandsavoryside ✨hope you had a “sweet” weekend too -xo"
-- @savoryspoons
Jump to Section
  • Recipe Card
Prep time 10mins
Cook time 30mins
Serves or Makes: 4

Recipe Card


  • 1 pound trimmed and halved Brussels sprouts
  • 1 bunch chopped lacinato kale
  • 2 tablespoons extra-virgin olive oil
  • 1 sliced in rings shallot
  • Kosher salt, to taste
  • 1 cup pomegranate seeds


  • Step 1

    Preheat oven to 400F degrees.

  • Step 2

    Toss kale and Brussels together with olive oil, shallots and salt. Spread onto a sheet pan and roast for 20-30 minutes or until Brussels sprouts are tender. Remove from oven and sprinkle with pomegranate seeds. Enjoy!