Brussels sprouts and pomegranates

For a while now, I've been wanting to come up with a dish that featured these two superfoods: brussels sprouts and pomegranates. I thought the fresh pop of the pomegranate seeds would pair nicely with earthy, caramelized brussels sprouts. I added a bit of grated parmigiano reggiano for some umami, pumpkin seeds for crunch and mint, lemon zest and lemon juice to liven it all up.

Brussels sprouts have a bad rap, for a good but misguided reason

I think the reason brussels sprouts have a bad rap with so many people is because brussels sprouts can be cooked very badly. For example, as a kid my mom used to boil frozen brussels sprouts. This really terrible method of cooking brussels sprouts results in a sulfuric stench that makes it difficult to get the soggy sprouts close enough to your mouth to take a bite without gagging. Sorry mom, you were a great cook, and adventurous for your time, but those brussels sprouts were disgusting!

I think many of my peers grew up on this same brussels sprouts recipe, leaving many people in fear of brussels sprouts in any form.

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Caramelizing brussels sprouts brings out the love

The secret to making brussels sprouts taste great is caramelizing them. You can accomplish this by roasting them in a hot oven or sautéing them on the stovetop. For this recipe, I thinly slice the sprouts and sauté them on the stove.

A dynamic duo - a nutritional batman and robin fighting for you

Brussels sprouts and pomegranates make for a powerful nutritional duo.

Brussels sprouts are high in Vitamins A, C and K, as well as fiber and a variety of minerals - particularly manganese and folate. There are numerous studies on the health benefits of brussels sprouts, including their ability to protect DNA; balance the body's detox, anti-oxident and anti-inflammatory systems; provide cardiovascular protection; lower cholesterol; support the digestive system and more. Brussels sprouts are now thought to be among the top crucifers for their ability to protect against cancer.

Pomegranates are no slouch either. They have a unique compound called punicalagins (say that fast three times) that lowers blood pressure and cholesterol, and helps melt away plaque in the arteries. Pomegranates are also thought to protect against depression, regenerate and protect skin cells, improve bone health, reduce inflammation, protect against hot flashes and help weight control.

I'm thinking I should be eating brussels sprouts and pomegranates everyday!

Another great brussels sprouts dish

If you still need convincing that brussels sprouts can be delicious you must try David Chang's Asian-style Brussels sprouts made famous at his Momofuku restaurant in New York City. Not only are these sprouts extraordinarily delicious, they smell heavenly. My formerly brussels sprout-hater husband walked in the kitchen the first time I made them asking what smelled so darn good!

Pomegranate tip

See my post on pomegranates to see the best way to seed a pomegranate without making a mess.

Shaved brussels sprouts with pomegranate and mint

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Brussel sprouts, pomegranates, mint and lemon combine to make an incredibly healthful and flavorful vegetable dish.

• Author: Something New For Dinner
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x

Ingredients

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• 2 pounds of brussel sprouts
• 1/4 cup olive oil plus 1 T divided
• 2 cups shallots, sliced
• 5 garlic cloves, sliced
• 1/3 cup grated parmigiano reggiano
• 3/4 cups pumpkin seeds, toasted
• 1/4 cups lemon juice
• 1 cup pomegranate seeds
• 1 handful mint, roughly chopped
• Zest of one lemon plus juice
• Salt and pepper to taste

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Instructions

1. Remove the outer layer of your brussel sprouts looking for dark, discolored or broken leaves. Trim the end of the sprout, and then slice as shown above, slicing around the core. Discard the core. This takes a few minutes. Alternatively, don’t worry about the core, use a food processor fitted with a slicing blade and slice the whole batch in under a minute.
2. On a medium-high burner, heat 1/4 cup olive oil in a large Dutch oven or other heavy-bottomed pan. Add shallots and garlic and saute for 10 minutes, stirring until they begin to caramelize. Add shaved sprouts and cook for another 10 minutes, until the sprouts begin to caramelize. Season with salt and pepper.
3. Remove from heat and stir in parmigiano, pumpkin seeds, lemon juice, lemon zest, pomegranate seeds and mint. Taste and adjust salt, pepper and lemon juice. This dish loves lemon juice. Serve hot or at room temperature.