Ginger Balsamic Brussel Sprouts

This recipe is a wonderful Autumnal Brussel sprouts dressed with a ginger balsamic and garnished with toasted pecans, pomegranates, and orange zest. It's the best dish to bring color, flavor, and versatility to your gathered table, with the powerful presence of our ginger shot and the abundance of the season. Preheat your oven, set a cozy communal table, and soak in the sweet, spicy, and savory notes of this dish all in one!



- 1 lb brussel sprouts, halved
- 3 tbsp + 1 tsp olive oil
- salt
- pepper
- 2 tbsp balsamic vinegar
- 1 tbsp Monfefo ginger
- 1 tsp agave or maple syrup
- garnishes: toasted pecans, pomegranate seeds, and orange zest


Preheat the oven to 400°F. Line a baking sheet and bake Brussel sprouts with 1 tsp olive oil, salt, and pepper flat side down for 23 minutes or until golden at the bottom. While the Brussel sprouts are cooking, make the dressing by adding 3 tbsp olive oil, balsamic, your ginger shot, agave, salt and pepper to a small bowl. Mix to combine. Place cooked Brussel sprouts in a bowl and top with the dressing. Garnish with pomegranate seeds, toasted pecans, and orange zest, and serve at room temperature. Consume consciously and communally and explore more of Aleigh's beautiful creations here.