10/15/2026
A little sweet, savoury + crunchy for your fall table.
This month, Alex Mantle, Registered Nutritionist is sharing her Roasted Brussels Sprouts with Pomegranate + Hazelnuts... colourful, seasonal and easy enough for a weeknight, but pretty enough to bring to a fall dinner.
Here’s how to make them:
🍁Preheat your oven to 375°F.
🍁Add the halved Brussels sprouts to a medium roasting pan, toss with olive oil and season with salt + pepper.
🍁Roast until lightly golden brown and tender when pierced with a knife, about 45 minutes.
🍁Transfer to a large bowl and toss with the pomegranate seeds, toasted hazelnuts, lime zest + orange zest.
🍁Taste and season with additional salt as needed.
Serves 6.
Save this one for your next cozy fall dinner. 🤍
And if you’re looking for a little more support with nutrition this season, Alex offers complimentary meet + greets at Bloom: A chance to chat about your goals, ask questions and see if nutrition counselling is the right fit for you.
NutritionCounselling TorontoWellness BloomHealthClinic