Citrus Roasted Brussels Sprouts
Brussels sprouts were always a staple at my family’s Thanksgiving table. My Grandma made them simple, just with salt and butter. I always enjoyed them, and whenever I see them now I think of Thanksgiving. I prepare them a little differently than Grandma did however. I usually roast mine. I like them nice and crispy on the outside and tender in the middle. They are wonderful with just a little olive oil and sea salt, but if you are serving them at a special occasion the recipe I am sharing with you today is a little more dressed up. I toss them with a sweet citrus sauce, and combine them with sweet tart pomegranate seeds and crunchy toasted hazelnuts. It is a beautiful and delicious combination. Not only that, it is healthy too!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
Pre-heat the oven to 400F degrees. Toss the brussels sprouts with just enough olive oil to coat, then spread them out on a sheet pan or two. Place in the oven and bake for about 20-25 minutes until starting to brown and they are tender. Meanwhile, whisk together the dressing ingredients.When the brussels sprouts have finished roasting, add them to a bowl, along with the pomegranate seeds, hazelnuts, and dressing. Toss together until the brussels sprouts are evenly coated with dressing. Serve warm.
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- Heart Healthy
- Side Dish