Just over one month ago, I gladly shared the secret that got my children to eat brussel sprouts.
These lemon-infused brussels made it easy to deceive my children into trying more than just one bite and helped them discover that they like brussels.
Only, I don’t like deceiving my children.
And while these brussels defy rule #1 of my previous recipe (shredding), by cutting each brussel in half before roasting, you still manage to prevent gasses and the resulting bitterness from building up in the cooking process. The remaining rules still stand as you want these slightly undercooked and the acid from the vinegar helps ensure these greens turn from bitter to benevolent!
And while I knew these were fantastic, I was beyond hesitant to introduce these to my family.
To my surprise though, they loved them!
Even knowing exactly what they were eating.
Now powered with two easy and delicious brussel sprout recipes, I cannot wait to find new and exciting ways to continue to encourage my family to enjoy these glorious globes.
Enjoy!
Ingredients
- 2 c brussels
- ¼ c balsamic vinegar
- 1 ½ Tbs coconut oil, melted
- 1 ½ Tbs coconut aminos
- arils from 1 large pomegranate
- Salt and Pepper to taste
Instructions
- Pre-heat oven to 400f.
- Prepare and clean brussels, cutting off 1/8th inch of each brussel then cutting each in half. Set aside.
- In small mixing bowl, mix together balsamic vinegar, coconut oil and coconut aminos.
- In large bowl, mix brussels and pomegranate arils. Drizzle mixture with balsamic dressing and toss to ensure even coverage.
- Spread brussels evenly over large parchment-lined baking pan and roast for 10-15 minutes until lightly golden.
- Serve warm.
- Makes 2-3 servings
Do you roast the pomegranate arils as well?
Tammy,
Yes. Roast everything together.
xoxo
Balsamic+pomegranate+Brussels sprouts sounds like a fabulous combo! I have never though tot raost pomegranate arils… sounds intriguing! I agree, though, roasting is my favourite way to eat Brussels sprouts. 🙂
This looks awesome! I was wiathcng the Today Show today and they had a recipe for soup which involved roasting brussel sprouts (along with a few other veggies) and then putting them into broth with tomatoes and reducing the whole thing. I bet you could make a great soup like that with your recipe.
That sounds lovely, Jaya!
Yes yes yes please! I beacme addicted to Brussels Sprouts about two years ago, then my dad made me promise not to cook them every day because he didn’t like the house smelling like pee (I microwaved them sometimes, which was apparently the culprit). Now that I’ve moved out, I can surely get back on the sprouts horse with this recipe.
🙂 I hope you love these as much as we have. xoxo