I can’t even express how insanely great these Roasted Brussel Spouts with Fennel and Pomegranate Seeds are! I know it sounds like a lofty proclamation and that many don’t care for this vegetable but roasted brussel sprouts are the only and most delicious way to eat them! I look forward to this season mainly to see the first signs of brussel sprouts popping up into the farmers markets. They are just so incredible! When roasted they become crispy, yet tender in the inside, with a nice smokiness from the turmeric powder. The combination of fennel and pomegranate seeds adds a beautiful dimension to this dish. The fennel is sweet and crispy, while the fresh pomegranate seeds top off the dish with a delicious burst of tart flavor that really brightens up the vegetables! You have to try this - it really makes for the perfect side during a Thanksgiving dinner or any night of the week! I love to add carrots, eggplant and brown rice to bulk up the dish, making it a complete meal. A wonderful thing about this is how easy it is to make. It only requires one pan and an oven to bake in – such an effortless and delicious meal!
Brussel spouts are also an incredible food. They have a compound called glucosinolates, which aids in detoxification of cancer causing agents. On top of this, it is rich in sulfur, which is needed in ample amounts to help our bodies detox system work properly. The sulfur is what causes the unpleasant smell that can turn people off initially to brussel sprouts and broccoli. They are also filled with an array of anti-inflammatory compounds, vitamin antioxidants C and A, and 4g of fiber per cup. There are so many incredible health benefits to keep you enjoying brussel sprouts all season long!
Prep Time: 5 minutes | Cook Time: 25-30 minutes
Ingredients for the Brussel Sprouts with Fennel and Pomegranate Seeds:
- 5 cups brussel sprouts
- 1 fennel bulb
- seeds from 1 ½ pomegranates
- 3 tablespoons olive oil
- few dashes of turmeric powder
- sprinkle of sea salt
Start by preheating your oven to 420F. Then slice the brussel sprouts and fennel in half (lengthwise) and place in a large mixing bowl. I like to peal the first layer off the brussel sprouts and fennel to make sure they are really clean. Now sprinkle a few dashes of the turmeric powder, olive oil and sea salt. Mix well and then place the vegetables on a baking sheet and bake for 25-30 minutes. Half way through cooking, make sure to turn the veggies and drizzle with a little more olive oil. Once the brussel sprouts are crispy, remove from the oven, sprinkle with pomegranate seeds and enjoy this beautiful dish!