|Brussels Sprouts - A Thanksgiving Favorite!|
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2013 Virtual Vegan Potluck
Today's recipe will be part of the 2013 Virtual Vegan Potluck. At the bottom of the page, below my recipe, you will be able to link to over 100 vegan recipes posted by my fellow bloggers including appetizers, beverages, breads, salads, sides, soups, main courses, and desserts. So enjoy!
Brussels sprouts and pomegranates are both Thanksgiving favorites so you can only imagine the joy on your guests faces when they are presented together in this delicious dish!
There's a beautiful contrast between the smokey, roasted flavors of the Brussels sprouts and shallots and the bursting fresh flavors of the raw pomegranate seeds, which are actually called pomegranate arils.
|Arils are 72 calories per half cup.|
They are rich in vitamin C, K, and folate and
contain polyphenols that support heart health
and protect against cancer.
And in case you shy away from this beautiful, polyphenol-packed fruit because it appears to be impossible to clean, I will repost a very easy way to clean pomegranates - one that does not require a hazmat suit!
How to Neatly Clean a Pomegranate
|Step 1 - cut off the top.|
|Step 2 - Score the rind in four quadrants.|
|Step 3 - Break the fruit apart, separating the pith from the arils, while submerged in a bowl of water.|
|Step 4 - The arils will sink to the bottom.|
Skim off the pith and rind.
|Step 5 - Drain the arils and set aside.|
* * *
Roasted Shaved Brussels Sprouts and Shallots with Pomegranate
Vegan, Gluten Free
Requires large shallow roasting pan
[makes 6 servings]
1 pound Brussels sprouts
6 ounces shallots, peeled, halved, and sliced
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder or granulated garlic
1/2 cup pomegranate arils (see above on how to clean)
1/4 of a fresh lemon
Preheat the oven to 400 degrees F.
Lightly grease the roasting pan with a little olive oil.
Prepare the Brussels sprouts. Cut 1/4 inch off the bottoms and rinse.
Cut vertically in 1/4 inch slices. Place on the roasting pan with the shallots.
Drizzle oil over the Brussels sprouts and shallots and season with salt, pepper, and garlic powder. Mix until they are well coated. Spread out the vegetables in a single layer.
Bake until slightly golden brown, about 20 minutes, mixing the Brussels sprouts about half way through with a spatula.
Remove from the oven and place in a serving bowl. Top with pomegranate arils, a squeeze of fresh lemon juice, and additional freshly ground black pepper if desired. Toss and serve.
Per serving: 101 calories, 5 g fat, 1 g saturated fat, 108 mg omega-3 and 492 mg omega-6 fatty acids, 0 mg cholesterol, 3 g protein, 13.5 g carbohydrates, and 3.5 g dietary fiber.
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