Vegan Italian Lukas Breucha Vegan Italian Lukas Breucha

POMEGRANATE ROASTED BRUSSELS SPROUTS

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.
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