Brussels sprouts often pop up on the dinner table during Thanksgiving, but did you know that eating Brussels sprouts may help you preserve your hearing? Brussels sprouts are high in folic acid, which can help lower the risk of age-related hearing loss. Also, Brussels sprouts are considered to be one of the best plant sources of omega-3 fatty acids, which is beneficial for both your cardiovascular system and ears. While Brussels sprouts have a bad reputation, if prepared correctly, the results can be absolutely delicious. This delicious Brussels sprouts pomegranate recipe will make for an excellent addition to the dinner table at Thanksgiving, and might even change how you view this cruciferous vegetable. Plus, knowing that you are eating a dish that contains nutrients that are linked to healthy hearing will help remove any guilty feelings about coming back for seconds.

If you are still planning your Thanksgiving menu, and are looking for a side dish recipe that can benefit your ears and hearing, try out this delicious Brussels sprouts pomegranate recipe.

Brussels Sprouts Pomegranate Recipe

Ingredients:

• 7 cups of Brussels sprouts, trimmed and sliced
• Coconut oil, to toss
• 2 Tbsp. of ghee
• 2 Tbsp. of maple syrup
• ½ tsp of Himalayan pink salt
• ¼- ½ cup of chopped nuts (your choice)-optional
• Pomegranate seeds from one pomegranate (can adjust to taste)

Directions:

1. Preheat the oven to 425 °F degrees.

2. In a large mixing bowl, toss the Brussels sprouts with coconut oil, ghee, maple syrup, and Himalayan pink salt until the sprouts are well-coated.

3. Line a baking dish with parchment paper and spread the Brussels sprouts into a single layer.

4. Roast for approximately 20-30 minutes. Be sure to stir the Brussel sprouts a few times while cooking.

5. Once roasted, remove from oven.

6. Place Brussels sprouts into a serving bowl, and toss with pomegranate seeds and chopped nuts (if desired).