ROASTED BRUSSELS SPROUTS, BROCCOLI AND PEPPERS WITH POMEGTANTE SEEDS AND TOASTED PINE NUTS
The idea behind this vegetable medley is for a holiday side dish. I wanted to roast beautiful colors and mix them with pomegranate seeds and toasted pine nuts tossed with balsamic vinegar. I have a beautiful pomegranate balsamic vinegar that I was anxious to use but have also included in this recipe another way to recreate the dressing. The flavor of this dish came out so delicious and the plate so colorful and beautiful. Roasting veggies brings out the natural sweetness and tossed with the vinegar this dish is a winner. Healthy, Beautiful and Delicious
Ingredients:
2 cups Brussels Spouts, 2 Broccoli Crowns, 2 Peppers, 1 yellow and 1 orange, 1/8 cup Pomegranate seeds, 1/16 cup Pine Nuts or slivered Almonds, 4 teaspoons extra-virgin Olive Oil, 1 teaspoon Balsamic Vinegar, 1/3 teaspoon honey, Sea salt
Pre-heat over to 425. Slice Brussels Sprout in half, chop broccoli and slice peppers. Toss veggies lightly in olive oil and sea salt. Place on baking sheet spaced apart. Roast peppers for 15 minutes turning two times until browned on edges, Roast Broccoli for 20 minutes until brown turning two times, Roast Brussels Sprouts for 25-30 minutes turning over once until browned on edges. The good news is that all the browning and roasting bring out the natural sweetness of the vegetables
In small bowl mix 3 teaspoons olive oil, 1 teaspoon balsamic oil and 1/3 teaspoon of honey. Drizzle over roasted vegetables. In small fry pan toast pine nuts by cooking on low watching that they don't burn. Top vegetables with nuts and pomegranate seeds and serve.
If you have Pomegranate Balsamic Vinegar then skip the added honey. Enjoy this naturally sweet vegetable dish
2 cups Brussels Spouts, 2 Broccoli Crowns, 2 Peppers, 1 yellow and 1 orange, 1/8 cup Pomegranate seeds, 1/16 cup Pine Nuts or slivered Almonds, 4 teaspoons extra-virgin Olive Oil, 1 teaspoon Balsamic Vinegar, 1/3 teaspoon honey, Sea salt
Pre-heat over to 425. Slice Brussels Sprout in half, chop broccoli and slice peppers. Toss veggies lightly in olive oil and sea salt. Place on baking sheet spaced apart. Roast peppers for 15 minutes turning two times until browned on edges, Roast Broccoli for 20 minutes until brown turning two times, Roast Brussels Sprouts for 25-30 minutes turning over once until browned on edges. The good news is that all the browning and roasting bring out the natural sweetness of the vegetables
In small bowl mix 3 teaspoons olive oil, 1 teaspoon balsamic oil and 1/3 teaspoon of honey. Drizzle over roasted vegetables. In small fry pan toast pine nuts by cooking on low watching that they don't burn. Top vegetables with nuts and pomegranate seeds and serve.
If you have Pomegranate Balsamic Vinegar then skip the added honey. Enjoy this naturally sweet vegetable dish
From my kitchen to your table I hope you enjoy this festive dish.
To your good health, Jan |
|
|
|
