The pomegranate may look like its too much work to cook with, but the extra effort is worth it!
As many of you know, one of my main concerns with cooking is making a simple meal yet packing it with nutrients. Using pomegranates can make this super easy! I knew pomegranates were tasty, but I didn’t know all of their benefits. Turns out, Pomegranate is a super fruit, containing pockets of gorgeous red seeds in an inedible flesh. It is full of antioxidants, helps reduce the bad cholesterol, LDL, and keeps blood platelets from sticking together and forming blood clots. It can also boost your immunity and improve circulation. Additionally, it is a good source of soluble and insoluble fiber.
(Source:http://www.globalhealingcenter.com/natural-health/the-health-benefits-of-pomegranates/)
Here’s how I tackled my pomegranate!
My pomegranate soaking in the water…
Look how beautiful all the seeds are!
To incorporate these nutrient powerhouses into my meal, I used just three other simple ingredients: brussels sprouts, olive oil, and honey. Here is the recipe for my –
Sweet Roasted Brussel Sprouts with Pomegranate Seeds!
1. Preheat oven to 350 degrees
2. Chop brussel sprouts in half
3. Toss with olive oil
4. Optional – also toss with roasted red pepper flakes
5. Place on baking sheet and bake in oven for 35-40 minutes
6. When brussel sprouts are done cooking, arrange on a dish
7. Place pomegranate seeds in the middle
8. Drizzle honey across both the sprouts and the seeds – the sweetness of the honey really compliments the tartness of the pomegranate seeds!
Easy, healthy and delicious!!
RECIPE NOTE: This recipe would be excellent during Thanksgiving or anytime during the fall. Its super easy even if you take the extra time to extract the seeds from the fruit yourself. You can always buy pomegranate seeds already extracted, however, from places like Trader Joe’s 🙂