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Pan-Seared Brussels Sprouts with Bone Broth, Parmesan + Pomegranates

If you’re looking for a side dish for this holiday season, you’re definitely going to want to make these Pan-Seared Brussels Sprouts. Seared with garlic and shallots, and then simmered in bone broth, these Brussels sprouts are then topped with fresh parmesan, pomegranates and toasted almonds.

The key to these is the addition of chicken bone broth: not only does it add a depth of flavour, but it also renders them fork-tender–and absolutely delicious! 

We’ve talked a lot about the health benefits of bone broth (you can read this post about Impact’s bone broth, and this post on the benefits of collagen), but bone broth is also a great way to add some extra flavour to your dishes and bump up the protein. This is an easy way to create more satiating meals and reap the benefits of collagen, like improved joint and skin health.

Of course, you can make your own broth, but if that doesn’t sound appealing, we’ve gone ahead and done that part for you! 

Impact Kitchen’s house-made bone broth is made fresh daily with ingredients like antibiotic-free chicken bones, garlic, ginger, carrots, celery, and apple cider vinegar. It’s simmered for up to 24 hours to encourage the release of health-supportive key nutrients, like collagen, glycine and glutamine.

If dairy isn’t your thing, you can definitely omit the parmesan, and use your favourite dairy-free cheese or fresh avocado to brighten it up! 
Add this recipe to your next family gathering, and if you make it, be sure to tag us on Instagram @impactkitchen! 

Happy holidays!



  • 1 tbsp olive oil

  • 1 shallot, minced

  • 3 cloves garlic, minced

  • 1 lb Brussels sprouts, halved

  • 1 cup chicken bone broth

  • 1/4 cup parmesan petals

  • 1/4 cup pomegranate arils 

  • 2 tbsp toasted almonds

  • Salt, to taste


  1. In a large pan, add oil and heat on medium-high. Add in shallots, garlic and Brussels sprouts, and cook for 3-5 minutes, until sprouts develop a golden-brown sear.

  2. Add in bone broth, ½ cup at a time, and simmer until the broth reduces, for about 5-7 minutes. Season with salt and remove from heat.

  3. Add to a serving bowl. Top with parmesan, fresh pomegranate and toasted almonds. Enjoy!


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