Roasted Brussels Sprouts Every Day!

I have to admit that the first time I ate Brussels sprouts in UK (not common in Brazil), I hate it.🤢 It was boiled and overcooked and had like a bitter taste. I couldn’t understand how such adorable “mini cabbage” could taste terrible like that. Poor underappreciated Brussels sprouts!!! 😌
So I went on to buy some, and to prepare my own Brussels sprouts! Since then, I’m talking about 15 years ago, I prepare this dish often. In this recipe I’m using walnuts, pomegranate, dates syrups and white miso paste (instead of salt). I can tell you that I’ve managed to convert a few people to like it, with this recipe! Have a go and try it. Be brave!!!😃🥰
Why waiting until Christmas to eat such a nutritious vegetable?
You will find more information about it here: https://nutritionfacts.org/topics/brussels-sprouts/
😋🥰💙🍀
.
.
.
#mindfulnutrition #mindfuleating #recipedeveloper #healthyfood #fusioncuisine #creativity #glutenfree #veganoption #SumSanos #vegan #organic #keepitsimple #dairyfree #brusselssprouts #walnuts #drmichaelgreger #nutritionfactsorg #lovewithoutdepending #gratitude

RECIPE (serves 3 as a side dish)

500g Brussels sprouts cut in half
1 Tbsp of white miso paste
1 Tbsp of sesame seeds
1 Tbsp of dried thyme
50g of walnuts
1 pomegranate
3 Tbsp of dates syrup

METHOD

Set the oven on 200 degrees Celsius.

Clean the Brussels sprouts and halve them. Into a sauce pan add the miso paste, Brussels sprouts and water to cover it. Once the water starts to boil, parboil it for 5 minutes only.

Once ready, transfer it to a baking tray and put back into the oven for 10 minutes.

In the mean time, crunchy the walnuts with your hands or a knife, then add them to a frying pan to toast for 5 minutes or until some of them have like a dark spots.

Now remove the Brussels sprouts from the oven and add the sesame seeds and the dried thyme. Mix it well and put back into the oven for further 5 minutes.

Them last but not least you can carefully and respectfully work of the pomegranate.

For me personally, I look at every single seeds of pomegranate as a rare ruby. So delicate and at the same time with such strong flavours.

Time to add the Brussels sprouts to a serving dish. Then add the walnuts, pomegranate and drizzle the dates syrup all over it.

I hope you enjoy it!!!

Much love and Gratitude!!!

Nai 🙂 x