Christmas is approaching fast and we’re all looking for tasty, yet creative dishes for dinners over the holidays. Well, here is a dish that will become a holiday favourite and one that you can make all the year through. It’s our Christmas present to you and I’ll tell you why ….
Brussels sprouts. Whenever I heard the word, my mind used to revolt. Pictures of a sort of over-cooked green-gray vegetable with a rather sock-ish taste came into my thoughts. As a child, I’d immediately devise ways of escaping having to eat them. As I matured, and cooking and nutrition became my passion, I realized that this little vegetable is full of amazing benefits:
- high amounts of vitamin C, which helps build collagen for healthy skin as well as protecting against free-radical damage
- high levels of vitamin K and calcium for healthy bones
- protects against cataracts
- lowers glucose levels and therefore is helpful for diabetics
- lowers cholesterol
- DNA protective
- lowers the risk of cancer
- higher in protein than other green vegetables
- scored among the top 20 nutritious foods in the Center for Disease Control’s Aggregate Nutrition Density Index (ANDI)
Soon one of my missions became to create or find recipes that changed my previous views, and I quickly began to see Brussels sprouts as not only healthy but delicious as well.
With this recipe, think crisp, green and fresh with a colourful backdrop of apples, persimmon and pomegranate seeds. It’s not only a nourishing dish, but it makes a beautiful presentation on any dinner table.
And so a very Merry Christmas to all our readers! As we’ve started up this blogging venture your support has been beyond our dreams and expectations, and our appreciation for each and every one of you we can only express in words (which hardly seem enough) and our recipes, as we grow and improve with each new lesson learned. We’ll be back after Christmas with some New Year’s party recipes. Until then, enjoy family and friends and share love and joy for the season but also all the year through!
Brussel Sprouts with Apple, Persimmon and Pomegranate
- 1 ½ pounds Brussel sprouts (approximately 5 cups)
- 1 large red apple of your choice
- ½ lemon
- 1 tablespoons extra-virgin olive oil
- 2 tablespoons pure maple syrup
- ½ teaspoon sea or Himalayan salt (I used a bit less)
- ¼ teaspoon ground pepper (I used a bit less)
- 1 small pinch cayenne
- 1/2 cup hazelnuts
- 1 medium persimmon
- 1 medium pomegranate, seeded
Preheat oven to 425ºF. Put a medium pot of water on to boil (water should just come up over the brussel sprouts when added). Wash Brussel sprouts. Cut of end of each and score with a cross in the base. Place them boiling water and reduce heat, simmering until blanched, about 3-5 minutes. Remove from heat, drain, place in a bowl and put aside.
Meanwhile, cut the apple into 1/2" pieces. I cut into eighths and then cut each piece into about 4-5 pieces. Add to Brussel sprouts.
Juice the 1/2 lemon and add olive oil, maple syrup, salt, pepper and cayenne. Add to Brussel sprouts and apple and toss.
Spread Brussel sprouts and apples on a parchment lined backing sheet and roast in oven until done, approximately 10 minutes.
Roast hazelnuts in 350ºF oven for about 10 minutes or until golden brown. Rub inside a dish towel to remove as much skin as possible. Coarsely chop.
Cut persimmon into about 1/2" pieces.
Put Brussel sprouts, apples, persimmons, pomegranate seeds and hazelnuts in bowl and toss. Serve.
Food for Thought: “I truly believe that if we keep telling the Christmas story, singing the Christmas songs, and living the Christmas spirit, we can bring joy and happiness and peace to this world.” ~ Norman Vincent Peale