Now, I feel this recipe may cause some controversy out there. I know the S word causes a great divide between people. Some people may quake in their boots when they see this. Others (I hope lots) will raise their hands with a cheer. Because, I for one, think sprouts ROCK. This salad comes together quickly, and is a sure-fire Christmas Day show stopper and crowd pleaser. Hell, I’d happily eat this every day of the year. The pomegranate seeds give a juicy burst of flavour to complement the roasted spouts. Throw in some toasted nuts and you’ve got a damn fine festive dish right there.
Just 150g (1 cup) of sprouts, contain more than enough of your recommended intake of these awesome components:
They’re a great source of iron, protein and potassium. Brussel sprouts are part of the cruciferous vegetable family and contain cancer-fighting glucosinolates. When you combine sprouts with a whole grain, you get yourself a nice complete protein. Do I need to go on about how AWESOME sprouts are?!
How do you feel about sprouts? Do you have a favourite dish? I’d love to hear! Don’t forget you can share your Rough Measures creations on Instagram, just use #roughmeasures so I can see!
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Brussel Sprouts with Pomegranate and Toasted Nuts (v) (gf)
500g Brussel Sprouts
Seeds from ½ large pomegranate
Handful of almonds / cashews (toasted)
1 teaspoon pomegranate molasses
1 tablespoon EVOO
Salt + pepper
Preheat your oven to Gas Mark 5 / 190 C
Rinse your sprouts under some cold water. Trim the bottom of the sprouts, then slice them into halves or quarters. Place them on a baking tray with a drizzle of oil and some salt and pepper. Roast them for 25-30 mins until they’re soft and starting to crisp around the edge.
Once roasted, throw all your ingredients into a bowl and give a good mix. Serve immediately with an extra drizzle of oil, or a sprinkling of sumac.
I’m entering this juicy dish for #recipeoftheweek with A Mummy Too