My party Brussels sprouts are an exceptional take on the normally boring Christmas staple. I roasted mine in the oven with coconut oil, preserved lemon and smoked paprika, then served with fresh pomegranate seeds, chopped walnuts and optional crumbled feta. The flavours were zesty, tangy and nutty and so so moorish.
I love that over the years the old sprout has been revamped by chef’s and restauranteurs around the globe. You need to bring this dish out as a side to a big weekend BBQ, to jujj up a Sunday roast or to just eat by itself, it is perfect and a definite one to try this Autumn, as sprouts are coming into season.
Brussels sprouts are members of the cruciferous (brassicaceae) family, contain a vast number of nutrients, vitamins and minerals. Sprouts are a great source of B vitamins which help our cells get the energy from the food we eat, vitamin A and C (rich in antioxidants), magnesium, calcium, iron , potassium and phosphorus are all crucial for healthy cell and tissue function. Walnuts are high in omega 3 fatty acids this is great for brain health (they also look like little brains too!) pomegranates are an antioxidant and great source of vitamin C. Overall this dish guarantees to nourish the nervous system, is great for stress-heads, as well as enhancing digestion and boosting immunity.
Quick and simple to make too
10-15 Brussel Sprouts, washed, tailed and halved
1/2 Tbsp coconut oil
1/2 Tsp smoked paprika
1/4 Preserved lemon or 1/4 normal lemon, finely sliced
Sea salt & pepper
1 Pomegranate seeds
1/4 Cup raw walnuts, finely chopped
1 Tbsp balsamic vinegar, to serve
20g Feta, crumbled (optional)
- Preheat oven to 180c. In a small roasting tin, add sprouts, coconut oil, smoked paprika, lemon and sprinkling of salt and pepper, toss well together to ensure all sprouts are covered.
- Pop in over for 20-25 minutes until slightly browned. Once done remove and leave to cool for 5 minutes.
- Add pomegranate seeds, walnuts and balsamic and toss in roasting tin. Followed by a crumbling of feta.