Crunchy Brussels Sprouts with Pomegranate Reduction
I love brussels sprouts. These miniature cabbages, part of the brassica genus are close relatives of broccoli, cauliflowers, mustard and of course, cabbage and they contain a chemical called sulforaphane, which is believed to have anticancer properties. The best way to cook them (if you don’t want to reduce amount of the above-mentioned compound) is to steam of stir fry them.
This recipe keeps the sprouts crunchy yet with that wonderful toasted flavour. The mix of the goat cheese with the acid green apple and pomegranate seeds is wonderful.
- brussels sprouts
- one pomegranate
- goat cheese
- a handful of almonds
- fresh ginger
- fresh parsley
- one orange
- one teaspoon sugar for the pomegranate reduction
Season with salt and pepper.
Time needed: 30 minutes
First wash and cut your brussels sprouts in halves. Wash and dry some fresh parsley and chop some ginger into not so small dices.
Then pit your pomegranate and chop a handful of toasted almonds.
Cut the goat cheese in big chunks and then sprinkle the juice of half an orange on top of it.
Take your pomegranate seeds and a teaspoon of sugar and start boiling them at very low heat until they juice becomes a thin sauce. Add the juice of the other half orange while they boil.
In a pan toast the sprouts. You don’t need a lot of oil, a drop is enough. If you have a bit more time (30 minutes) you could toast them in the oven. Just put some olive oil in your palms and massage the sprouts, then sprinkle some salt and roast at high heat.
If you’re in a hurry, the pan will roast your brussels sprouts in a few minutes.
When everything’s ready chop some apples and mix everything together.