Friday, November 15, 2013

Vegan Roasted Shaved Brussels Sprouts And Shallots With Pomegranate Seeds
How To Neatly Clean A Pomegranate
Welcome To The 2013 Virtual Vegan Potluck!

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!




Thanksgiving Favorites
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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15 comments:

bunnykitchen.com said...

What a great combination!

thenewloaf said...

Looks tasty. I love brussels sprouts.

Annie said...

BEST way to prepare Brussel sprouts! And appreciate the pomegranate-cleaning lesson! Thanks so much for coming to the Potluck.

spontaneoustomato.com said...

Yay, we think alike and both used pomegranates for our VVP recipe!

My technique for pomegranates is almost the same as yours, but you don't actually have to cut off the tops and bottoms first (thus cutting through the center of some of the pomegranate seeds, making things extra messy even before the water submerging step). Instead, you can cut around the pomegranate, but only as deep as the peel-- not letting your knife go past that into the center-- then gently break the pomegranate in half (repeat with another slice along the peel to cut the halves into quarters).

Then you can use your trick and submerge it in water after that, without having ruptured a single seed! :)

Dr. Joanne L. Mumola Williams said...

Thanks for the tip!
Joanne

andthisisthirty.com said...

I was hoping someone would make a new brussel sprout recipe - and this is so creative!

sweetveg said...

Thank you so much for bringing brussel sprouts! They are one of my favorites.

Dr. Joanne L. Mumola Williams said...

So glad you all love Brussels sprouts. It's one of my family's favorite vegetable!
Enjoy!
Joanne

Debra Walton said...

I love the idea of pairing brussel sprouts with pomegranate seeds. This recipe looks delicious!!

4aux4oodie said...

I love brussels sprouts SO much... thank you for a delicious and gorgeous new way!

Dr. Joanne L. Mumola Williams said...

Thanks and I loved your root veggie hash recipe (if anyone missed it, go to http://4aux4oodie.wordpress.com/2013/11/15/festive-root-veggie-hash/). I'm a major fan of root veggies this time of year.
Joanne

herbivore triathlete said...

Two of my favorite things; Brussels Sprouts and Pomegranates, in one dish. Wonderful! Happy VVP!

Dr. Joanne L. Mumola Williams said...

Thanks!
Joanne

Keely said...

Looks lovely, I love that pomegranates seem to be very popular this potluck :)

Dr. Joanne L. Mumola Williams said...

I know. They are so versatile you can put them on almost anything! I think they are also more available than they used to be.
Thanks for your comment Keely!
Joanne