Page 31 - Veggiefood Presentation

Roasted Brussels Sprouts

with Pomegranate

Ingredients Method

450 g brussels sprouts Preheat the oven to 180c.
1 teaspoon olive oil
1 teaspoon honey Cut the ends off the brussels sprouts,
Sea salt and Ground black pepper and clean off any leaves that are wilting.
40 g pecans And slice in half.
80 g pomegranate seeds In a baking dish, add brussels sprouts,
2 teaspoons lemon juice then lightly coat with olive oil and
honey, and season with sea salt and
pepper.

Bake on a rack near the top of the oven
for the crispiest leaves. Bake until
brussels sprouts are browning on the
outside, but not overly cooked. They
should maintain a bright green color.
Add the pecans, and continue to bake
on a lower rack in the oven for another
3-5 minutes, being careful not to burn
the pecans.

Allow to cool for a few minutes, then
toss with lemon juice, and sprinkle the
pomegranate over the top.