February 1, 2014

Using what's around: Brussels Sprout & Pomegranate Salad

One night last week, as I prepared to make dinner, I looked in the refrigerator, in the fruit bowl, and in the root vegetable basket.  I debated the options.  And some how, I came up with this....

Brussels Sprout & Pomegranate Salad

1lb brussels sprouts, sliced in half
Olive oil
1 tablespoon agave nectar
Juice of one lime
Seeds of one pomegranate
1 tablespoon Udo's 7 Sources Oil (optional)

Place sliced brussels sprouts in a baking dish, and toss with a bit of salt, a pinch of Turmeric, and just enough oil olive so they won't stick to the bottom on the dish.
Bake at 425 for 25-30 minutes, tossing every 10  minutes.

Once roasted, toss brussels sprouts with agave and let cool to room temperate in a large bowl.

In a small bowl, toss together pomegranate seeds, lime juice, a bit of salt and 7 Sources (if using).

Gently mix the pomegranate mixture with the brussels sprouts in the larger bowl.

Serve right away. 

We also enjoyed a veggie-tofu scramble, and filled out plates with brilliant color.  Stay tuned for the details on this one.