POMEGRANATE ROASTED BRUSSELS SPROUTS
SERVES 6 TO 8 PORTIONS
1 1/2 lbs. (680g/24oz) Brussels sprouts
1/4 cup olive oil
3/4 tsp. sea salt
1/4 tsp. freshly ground black pepper
1/2 cup pure pomegranate juice
1 tbsp. maple syrup
1/4 cup sliced almonds, toasted
NUTRITIONAL VALUES
Calories: 142kcal
Fat: 9.2g (1.3g S.Fat)
Carbs: 14.2g
Protein: 4g
Sugar: 6.2g
Sodium: 224mg
METHOD
Preheat the oven to 190°C/375°F.
Remove any yellow or brown outer leaves, cut off the stems, and cut in halves or quarters to prepare Brussels sprouts. Toss Brussels sprouts with oil, salt, and pepper on a large, rimmed baking sheet until evenly coated.
Roast the Brussels sprouts for 30 to 40 minutes, depending on their size. Check every 10 minutes, turning with a spatula frequently to ensure even roasting, until Brussels sprouts are fork-tender.
Meanwhile, heat and stir pomegranate juice and maple syrup in a small saucepan over medium heat until it comes to a simmer. Allow to reduce to a syrup-like consistency, uncovered, for 10 to 15 minutes.
Toss the roasted Brussels sprouts with the pomegranate syrup and almonds.
Remove any yellow or brown outer leaves, cut off the stems, and cut in halves or quarters to prepare Brussels sprouts. Toss Brussels sprouts with oil, salt, and pepper on a large, rimmed baking sheet until evenly coated.
Roast the Brussels sprouts for 30 to 40 minutes, depending on their size. Check every 10 minutes, turning with a spatula frequently to ensure even roasting, until Brussels sprouts are fork-tender.
Meanwhile, heat and stir pomegranate juice and maple syrup in a small saucepan over medium heat until it comes to a simmer. Allow to reduce to a syrup-like consistency, uncovered, for 10 to 15 minutes.
Toss the roasted Brussels sprouts with the pomegranate syrup and almonds.
