When it comes to vegetables, preparation is key. Brussels sprouts, in particular, are a veggie that dramatically changes depending on how you cook them. I have never been a fan of them, but that’s because for years, the only way I ate them was steamed until they were mushy and smelly.

Then I tried roasting them, and it’s like they are a different food. They still have a strong flavor, but it’s different somehow; sweeter, caramelized, with roasted notes throughout.

For this recipe, I tossed the sprouts in a mixture of orange juice, honey, and avocado oil, which gives them a light, citrusy aroma that compliments their strong flavor nicely. At the end, I added some pomegranate seeds and coarse sea salt for crunch, vibrancy, and flavor.

These are a great healthy side dish for your favorite cold weather meals, but would also make a simple, low-carb holiday side dish on your Paleo Thanksgiving table if that’s your thing. If you don’t have or can’t find pomegranate seeds, dried cranberries make a nice substitute.