Brussels sprouts have made a comeback in recent years. Not only are they delicious, but they belong to the cruciferous vegetable family that is packed with brain-healthy vitamins and minerals. Sprinkle with pomegranate seeds and walnuts for an antioxidant and Omega-3 bonus.
From our Chef to you, here’s a recipe to help boost your mind and spirit.
1 lb Brussels sprouts cleaned and halved
1/8 cup olive oil
1/2 cup toasted walnuts
1/4 cup fresh pomegranate seeds
*Tip: deseed pomegranates in a bowl of water and the skins will float to the top.
1 tsp cider vinegar
1 Tbsp maple syrup
Directions: Preheat oven to 375 degrees. Pour oil over Brussels sprouts and add vinegar, maple syrup, and a sprinkle of salt. Roast on baking sheet for approximately 25 minutes until browned. Toast walnuts in a pan over medium heat for approximately 10 minutes. When Brussels sprouts are done, toss with walnuts and pomegranate seeds. Serves 4