|2 servings||calories per servings 270||protein serving 8 g||carbs per serving 25 g||total fat per serving 18 g|
The combination of green brussels sprouts and bright red pomegranate seeds mirror your festive holiday decor in a bowl – and it tastes great, too. Take care when handling pomegranates; that antioxidant-packed, crimson juice can stain. There are two techniques for removing the edible seeds from the hull and membrane of the fruit; one in which you use your fingers to release the seeds into a bowl of water, and the other in which you tap the seeds loose with a wooden spoon. Try both, and choose whichever way you like best!
|Nutrition Facts||/ Per Serving|
|Total Fat||18 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||4 g|
|Monounsaturated Fat||11 g|
|Total Carbohydrates||25 g|
|Dietary Fiber||10 g|
Heat oven to 400° F.
MISE EN PLACE
• Trim brussels sprouts, and remove any brown or bruised outer leaves. Leave small sprouts whole; halve any large sprouts lengthwise.
• Remove seeds from pomegranate using one of the two suggested techniques):
Method One: Score pomegranate skin through blossom end and all the way around the fruit. Score skin again halfway between the previous score, marking the fruit into lengthwise quarters. Submerge the pomegranate in a large bowl of water. Break apart the quarters and press the seeds out of the membrane. The white bits float, making them easy to discard. Strain the water off the seeds through a fine strainer, and pick out any remaining bits of membrane.
Method Two: Halve pomegranate at its equator. Hold one half, cut side down, over a large bowl. Use a large spoon to whack the back of the fruit, knocking the seeds into the bowl. Repeat with the other half.
In a mixing bowl, toss brussels sprouts with 2 tablespoons olive oil, vinegar and 1 teaspoon PeachDish Salt.
Spread sprouts on a heavy baking pan. (Reserve mixing bowl for later use.) Roast sprouts in oven until browned and tender, 15-18 minutes.
Return cooked sprouts to reserved mixing bowl. Add pecans and pomegranate seeds, and gently toss to combine.
Taste and season with kosher salt as desired. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...