Brussels sprouts may be small but they offer big benefits. These mighty sprouts represent a cancer-fighting powerhouse and are part of the cruciferous cabbage family which have more cancer-preventative nutrients than any other category of vegetables. They contain a chemical called sinigrin that suppresses the development of pre-cancerous cells, causing them to self-destruct. The sulfur-containing compounds in Brussels sprouts are what activate the cancer-fighting enzyme systems in your body. They are delicious and take on an almost creamy texture when they are roasted with olive oil, a little salt, pepper and a splash of lemon juice.
Brussels sprouts, pomegranate, and four common pantry ingredients are all that is needed to put together this colorful and crowd-pleasing side dish. Roasted brussels sprouts are easy to make and filled with digestion-boosting fiber and beneficial antioxidants. Even those skeptical of this healthy cruciferous vegetable will love it alongside tart and juicy pomegranate and chopped walnuts. Enjoy this plant-based dish throughout the fall and winter seasons!
Brussels Sprouts with Pomegranate & Walnuts
16 halved Brussels sprouts
2 Tbs. coconut oil
Salt and pepper to taste
⅓ cup pomegranate arils
⅓ cup walnut halves and pieces (toasted if desired)
2 Tbs. extra virgin olive oil
1 Tbs. balsamic vinegar
Preheat oven to 400 degrees and prepare a baking sheet. Combine Brussels sprouts, coconut oil, and salt and pepper and spread cut side down on baking sheet. Place baking sheet on center rack and roast until Brussels sprouts are tender and browned in areas, 30-40 minutes.
Remove Brussels sprouts from oven and transfer to serving dish. Sprinkle with pomegranate and walnuts and drizzle with olive oil and balsamic vinegar before serving.