Happy almost Thanksgiving! If this vegan dinner plate doesn’t scream fall, I don’t know what does. In case you offered to bring a (healthy) side for Thanksgiving, but have no idea what to make – I’m your girl! My “Honey Mustard Pomegranate Brussel Sprouts” are an easy, convenient + oh so delicious healthy eating recipe. I posted these a few weeks ago on my Instagram story and received quite a few questions about how to make them. I also made them for “Friendsgiving” + they were a hit! If you love brussels, but are tired of the same old recipe – the honey mustard/apple cider vinegar flavor is a game changer. Let me know if you love them as much as I do! #littleadaptsbyjax
With Health + Happiness,
Jax
PS – If you missed my “Raw Pumpkin Pie Truffles”, these are also a must for a healthy Thanksgiving dessert. Click here for the recipe!
- 1 bag of shredded brussel sprouts or 30 brussel sprouts sliced thinly
- 2 cups cole slaw or broccoli slaw
- 2 tbsp avocado oil
- ⅓ bottle of Primal Kitchen - Honey Mustard, Avocado Oil-Based Dressing and Marinade
- Sea salt + black pepper to taste
- ½ cup pomegranate seeds
- In a large pan, heat avocado oil, sea salt + black pepper to taste on medium low heat. (I usually do a dash of sea salt to help crisp the veggies and a lot more black pepper for seasoning.)
- Once heated, add in shredded brussel sprouts + cole slaw/broccoli slaw. You can always add a little more oil or a little water if you need more liquid in the pan. Your goal here is to crisp up the brussels before adding in the honey mustard. Pan sear for about 5-10 minutes and feel free to lower the heat if the brussels start to burn.
- Lower the heat to the lowest setting and add in honey mustard dressing little by little with the most being ⅓ of the bottle. Continue cooking the brussel sprouts for another 10-15 minutes to allow the brussels to absorb the flavoring of the marinade.
- Turn heat off, cover the pan, and let simmer for a few minutes.
- Add in pomegranate seeds right before serving + enjoy!
