1 1/2 lbs. brussel sprouts
1/4 cup pomegranate seeds
1/4 cup roughly chopped walnuts
1/8 cup olive oil
1/4 cup Stella's Table Lemon Honey Jelly
1/2 teaspoon Stella's Table Pepper Essential Blend
2 teaspoons Stella's Table Sea Salt Essential Blend
1. Prepare the brussel sprouts by removing a thin outer layer and cutting the stem slightly. Cut in half in half length wise and place in bowl.
2. Add all of the ingredients to the brussel sprouts and mix to coat evenly.
3. On a parchment lined baking sheet, place each brussel sprout face down and roast on 425 degrees for 30-40 mins or until brussel sprouts are fork tender.
4. Toss with the pomegranate seeds and serve.