Make this Roasted Brussels Sprouts with Pomegranate for a fancy-looking (and healthy) but oh-so-simple addition to any paleo fall menu.
Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper. Place the quartered Brussels sprouts on the sheet, then drizzle with the oil, salt, and pepper. Toss with your hands until the sprouts are well coated. Spread them into a single layer. Roast for ~20 minutes, stirring once or twice during cooking. While the sprouts are roasting, make the dressing.
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