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
Salt
Turmeric
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.
