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Ingredients: (5-6 servings)

13 large brussels sprouts, sliced (from the

round top to the bottom)

1 large sweet potato, diced

¼ cup pecans, roughly chopped

¼ cup dried cranberry

¼ pomegranate seeds

1 tbsp + ½ tbsp olive oil

1 tbsp water




1 ½ tbsp white balsamic vinegar (or apple

cider vinegar)

¼ ts dijon mustard

1 ts salt

1 ts black pepper

1 ts agave nectar

zest of one lemon

1 tbsp olive oil



1. Preheat your oven to 375F.

2. Place the sweet potato cubes on a baking pan lined with parchment paper, then pour ½ tbsp of olive oil on top of the cubes, mix and spread out the cubes so they cook evenly. Bake for 35 min.

3. Add the brussels sprouts to a saute pan along with 1 tbsp of olive oil and 1 tbsp of water. Mix on medium heat, then lower to medium-low heat. Cover and cook for 10 minutes.

4. Mix all of the vinaigrette ingredients together.

5. Put the sweet potato cubes and brussels sprouts in a large serving bowl, then add the pecans, dried cranberry, pomegranate seeds, vinaigrette and mix.

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