Brussels Sprouts will be Your New Best Friend
Brussels sprouts are packed with vitamins and cancer fighting sulphoraphanes, just like other foods in the cabbage family.
Pomegranates contain phytochemicals, ellagic acid, and punicalgins, which offer high potency cell protection and are are associated with lower rates of hormonal cancers in both men and women.
Put the two together, toss in some tasty toasted hazelnuts, and you have a recipe that you’re going to want to make again and again!
Vegan, Gluten Free, Dairy Free
1 ¼ lbs. Brussels Sprouts, stems trimmed and cut in half
2 Tablespoons extra virgin olive oil or walnut oil
Freshly Ground Black pepper
3 Tablespoons Pomegranate Molasses*
Seeds from 1 large pomegranate
½ cup coarsely ground hazelnuts or filberts
Finely grated zest of 1 lime (or lemon)
1 tablespoon finely grated orange zest
1. Preheat oven to 350 degrees F.
2. Place parchment paper on a baking sheet.
3. Spread hazelnuts or filberts on sheet.
4. Lightly toast for 7 to 10 minutes.
5. Remove from oven and set aside.
6. Adjust oven temperature and preheat to 375 degrees F.
7. Line a roasting pan with parchment paper.
8. Place Brussels sprouts in roasting pan.
9. Toss with olive oil or walnut oil and season lightly with salt and pepper.
10. Roast until light golden brown and tender (40-45 minutes).
11. Place roasted Brussels sprouts in a large bowl.
12. Toss with pomegranate molasses, pomegranate seeds, hazelnuts, lime zest and orange zest.
*Pomegranate molasses can be found in Middle Eastern and gourmet markets and is widely used in Mediterranean cooking. You’ll love this ingredient.
- Substitute lightly toasted pine nuts for hazelnuts.
- Substitute balsamic vinegar reduction for pomegranate molasses.
With this zesty recipe, you’ll find Brussels sprouts on your shopping list more than ever! Enjoy!