Brussels Sprouts were never on my ingredients list until a couple of years ago, mainly because I had no idea how to eat them. Then I found a great way to eat them was by roasting. Ever since, it has earned a permanent place in my shopping list.
Brussels Sprouts come from a cabbage family. They were originally cultivated in Ancient Rome and brought to North America around 18th Century by French Settlers. The best and sweetest crop is generally picked after a frost.
I am always trying to find ways to eat this wonderful, nutrient rich vegetable. they can be slightly bitter in taste if eaten plain so best way is to match them with some kind of sweet fruit. In the following recipe, I roasted the Brussels Sprouts with Maple Syrup and matched them up with sweet tartness of Pomegranate. There is no dressing used in the recipe at all so if you are counting calories, this is a salad for you.
- Brussels Sprouts about 15 medium size
- Mozzarella Cheese 1 to 1/2 Tbsp crumbled
- Pomegranate peeled seeds 2 Tbsp or as per taste
- Olive Oil 1 Tbsp (I used Garlic Infused)
- Maple Syrup 1 Tbsp
- Salt per taste
- Preheat oven to 350 degrees.
- Wrap a cookie sheet with aluminium Foil.
- Wash Brussels Sprouts and cut hard stems off.
- Place dried Sprouts on the sheet and drizzle with Olive Oil.
- Cook for total of 30 minutes however when 20 minutes of cooking is done, pull the Cookie sheet slightly out of the oven and drizzle Maple Syrup evening on the Brussels Sprouts.
- Finish cooking the rest of the 10 minutes.
- Remove. Sprinkle Salt when the Brussels Sprouts are still warm.
- When serving, place the Brussels Sprouts on a plate. Top with Crumbled cheese and finally top with Pomegranate seeds.
- You can give a quick splash of Lemon juice if you are so inclined but I didn’t.