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.

ROASTED CAULIFLOWER WITH ONION, GARLIC, & THYME

SERVES 4 PORTIONS

1 small head cauliflower, cut into florets

1 onion, sliced

4 garlic cloves, unpeeled

6 sprigs fresh thyme

4 tbsp. olive oil

Sea salt

Freshly ground black pepper

NUTRITIONAL VALUES

Calories: 141kcal
Fat: 14.2g (2g S.Fat)
Carbs: 4.7g
Protein: 0.7g
Sugar: 1.3g
Sodium: 120mg

METHOD

Preheat the oven to 200°C/400°F.

Drizzle oil over cauliflower, onion, garlic, and thyme in a single layer on a large, rimmed baking sheet. Season with salt and pepper to taste.

35 to 45 minutes, or until fork-tender, stirring frequently with a spatula or large spoon to even out the browning. Taste every now and then to see if more salt or pepper is required. Remove from the oven, remove the garlic cloves, and season with salt and pepper to taste.