1½ pounds brussels sprouts, trimmed and halved
2 tablespoons preferred vegetable oil
1 teaspoon cumin
½ teaspoon fine sea salt
¼ teaspoon black pepper
½ cup organicgirlⓇ white cheddar dressing
½ cup pomegranate seeds
½ cup walnuts, toasted and roughly chopped
1. preheat oven to 400°F.
2. on a rimmed baking sheet toss brussels sprouts with oil, cumin, salt, and pepper. roast until sprouts are tender and browned, about 25 minutes. transfer to a serving dish.
3. while sprouts are still warm, drizzle with dressing, then sprinkle with pomegranate seeds and walnuts.