Recipe of the month for December 2016/January 2017

Roasted Brussel Sprout Stalk with Pomegranate & Pine Nuts

A colourful, festive plate for your table and full of anti-oxidants, phytonutrients and fiber!

brussel Sprouts

Servings: 4 - 6 (depends on size of stalk)

Prep Time: 15 - 20 mins

Cook Time: 45 mins

  • 4 teaspoons quality vegetable oil
  • 1/4 - Olive Oil
  • Salt and pepper to taste
  • 1/2 pomegranate
  • 1/4 - 1/2 cup pine nuts (Nevada Pine Nuts are best, available in the fall)
  • 1 - 2 tablespoons maple syrup
  • Preheat the oven to 375 degrees.
  • Thoroughly wash brussel sprout stalk, trimming any extra stems.
  • Mix the maple syrup & olive oil.
  • Place stalk on a baking sheet and drizzle with the olive oil mixture. Add salt & pepper, then place in the oven.
  • Rotate the stalk every 15 - 20 minutes. Cook until the sprouts are nice and browned.
  • While stalk is in the oven, add pine nuts to an ungreased pan (if you're using Nevada pine nuts, then shell them before adding to pan) and slightly roast over medium flame, about 4 -5 minutes. Remove from heat and set aside.
  • Remove the seeds from the pomegranate, place in bowl and set aside.
  • Once stalk is roasted, remove from oven. Place on a serving dish and add the pine nuts and pomegranate seeds, taking care to arrange them evenly over all of the stalk, as well as around the stalk on the plate.
  • When serving, simply cut the sprouts off of the stalk and serve to plates with the pomegranate seeds and pine nuts.