I know brussels sprouts are probably not in your favourite vegetable list, they have a bad reputation. They actually climbed to my top best veggies just a couple of years ago.
It was when, tired of reading everywhere how good they are for our health, I decided to give them a try. I definitely knew I wouldn’t like them boiled, I just can’t manage the odor. But there should be a way of eating and cooking them, that make them delicious and that flutter my heart. And bingo!
Once again I verify it, there isn’t a disgusting vegetable, it’s all on the way we cook them. And this is actually the part that I most love about cooking, you can turn any thing in something amazingly delicious, it’s a kind of magic!
My favourite ways of enjoying them are raw or roasted. Roasting brussels sprouts gives them an adorable crispy texture and an awesome flavour, and if you add a bit of orange juice while roasting them, you will get a delicious caramelized brussels sprouts.
You can enjoy them as part of a salad, as a side dish. Although many lazy nights I end up quickly roasting them in a pan with some leftover quinoa and topped with an egg. Delish!
As mentioned before, brussels sprouts are part of the cruciferous vegetable family (together with cabbage, cauliflower or broccoli), and are one of the most highly nutritionally dense vegetables. Just one serving meets the daily vitamin C and K required. They can help to decrease the risk of obesity, heart disease and are associated with a low risk of cancer. Compare with other vegetables, brussels sprouts are quiet high in proteins (3-4g per cup).
Today’s recipe is a perfect one for the coming up festivities. Thanksgiving, Christmas, New Years, are all traditionally loaded with poultry, game or pork, but there should always be space for something green. These Orange Roasted Brussels Sprouts w Pomegranate & Hazelnut is all your table needs, they have a deep roasted flavour that pair perfectly with the sweetness of the pomegranates and the crunchy hazelnuts.
Are you brave enough to give them another try? How do you think you would love them more? Remember to share your thoughts on the comment area below or tag #healthyforkful the photos of your recreations so I won’t miss them.
- 200 grams brussels sprouts
- 50 grams roasted hazelnuts chopped
- 100 grams pomegranate seeds
- 1 orange zest & juice
- 2 tablespoons extra virgin olive oil
Preheat the oven to 180ºC. Line a baking tray with parchment paper.
Clean the sprouts by removing the outer leaves, remove the stem and halve them.
Place into a bowl and mix with the olive oil, orange juice and salt. Spread on the baking tray and roast until golden, about 20 minutes.
When ready, remove from the tray and stir in the pomegranates and hazelnuts. Serve.