Roasted Brussels Sprouts With Pomegranate

1 lb halved Brussels sprouts
2–3 Tbsp olive oil
2 Tbsp fresh squeezed orange
½ tsp orange zest
¼ cup pomegranate seeds
¼ cup slivered almonds (optional)


Preheat oven to 300 degrees F. In a bag combine Brussels sprouts and olive oil, salt and pepper to taste, and shake bag to combine. Place Brussels sprouts on baking sheet and roast for about 30 minutes or until sprouts have reached desired level of doneness. Do not overcook, as the sprouts will be bitter. Remove from heat, toss with orange zest and fresh squeezed orange juice. Add salt and freshly ground pepper as needed. Serve and garnish with the pomegranate seeds and slivered almonds (omit almonds when on the detox program).