Give your brussel sprouts a holiday flair with pomegranate seeds!
Brussel sprouts have unique DNA-protective benefits, improving the stability of DNA in white blood cells.
Four glucosinolates found in this vegetable aid in the prevention of breast, lung, colon, prostate, and ovarian cancer.
They also provide detox, antioxidant, and anti-inflammatory support, further helping to build a body where cancer cannot thrive.
Pomegranate seeds give ruby cheer to this recipe while being a powerhouse of vitamins and punicalagins, potent antioxidants that help protect the body from disease.
They are so powerful that pomegranates have three times the antioxidant activity of red wine and green tea!
Vegan, Vegetarian, Dairy Free, Gluten Free
1 pound brussels sprouts
½ cup olive oil
8 oz baby shallots, peeled (or spring onions, white part only)
2 tbsp maple syrup
Grated zest of 2 lemons
2 tsp pomegranate molasses
Seeds of 2 small pomegranates (about 8 tbsp in total)
1 bunch purple basil, leaves only, shredded
Salt and black pepper
1. Trim off the ends of the sprouts and cut them in two lengthways.
2. Heat up a large wok or nonstick pan, and add two tablespoons of oil.
3. Fry half the sprouts on high heat for about four minutes, until nicely golden brown all over but still quite crunchy. Transfer to a mixing bowl and keep somewhere warm.
4. Add more oil to the pan and repeat with the remaining sprouts.
5. Add two tablespoons of oil to the pan and fry the shallots as you did the sprouts, for four to six minutes. Add to the sprout bowl.
6. Add the maple syrup, lemon zest, molasses, and remaining oil to the still warm vegetables. Add half the pomegranate seeds and half the basil, season generously and toss to mix.
7. Serve warm or at room temperature, with the remaining pomegranate seeds and basil sprinkled on top.
Start the New Year with healthy eating habits!