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Brussels Sprouts with White Balsamic, Pomegranate, and Toasted Hazelnuts

Sometimes eating vegetables can be a little boring – most days I just boil/steam my veggies and simply sprinkle them with a little pink salt, extra virgin olive oil, and sometimes apple cider vinegar. But eating the same thing day in, day out can be a little too Groundhog-esque so-to-speak. That’s why I came up with this simple yet yummy side dish – it might sound like an odd combination of ingredients but I assure you the sweet nuttiness of the hazelnut oil and toasted hazelnuts, combined with white balsamic vinegar and pomegranate seeds all make for a beautifully zesty, crisp, and clean taste. You won’t feel weighed down when you eat this, but rather refreshed.

So, you might be wondering – “Why white balsamic vinegar?” – well, white balsamic has a slightly cleaner aftertaste that is less sweet and syrupy than regular balsamic vinegar. Also it is a lot more aesthetically pleasing – the bright green of the brussels, and ruby red of the pomegranate gets to shine through. If you are wondering if you need to go out and purchase a new bottle of vinegar the answer is no, but you will need to add a squeeze of lemon juice and lose the maple syrup altogether.

So without further ado here is my recipe for Brussels Sprouts with White Balsamic, Pomegranate, and Toasted Hazelnuts…

Brussels Sprouts with White Balsamic, Pomegranate, and Toasted Hazelnuts
 
Prep time
Cook time
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Pan fried brussels sprouts with white balsamic vinegar makes for a refreshingly crisp and clean dish, with the added sweetness of pomegranate, and deep nuttiness of hazelnuts.
Author:
Recipe type: Side
Serves: 4
Ingredients
  • ½ cup hazelnuts
  • 425g brussels sprouts (trimmed and halved)
  • 1 banana shallot (finely sliced)
  • 1 clove garlic (minced)
  • 1 tbsp coconut oil
  • 2 tsp fine Himalayan pink salt (if coarse grind)
  • 6 tbsp hazelnut oil
  • 5 tbsp white balsamic vinegar
  • Zest 1 orange
  • 1 tbsp maple syrup
  • 1 tsp cracked black pepper
  • Seeds of 1 pomegranate
Instructions
  1. Start by toasting your hazelnuts. Spread your hazelnuts out onto a baking sheet in a single layer. Place into your oven and bake for 15-20 minutes at 140ºC/275ºF/Gas 1. Keep an eye on them because they can burn quite easily due to the high fat content! If you're wanting to remove the skins then wrap them into a clean tea towel for 5-10 minutes, then rub the skins off using your fingers. Roughly chop them and set to one side until needed later.
  2. Whilst you are preparing your brussels sprouts, shallot, and garlic start melting your coconut oil in a cast-iron skillet (or frying pan). Add your sprouts, shallot, and minced garlic and sprinkle with 1 tsp of your Himalayan pink salt. Cook for 5 to 7 minutes on a medium heat without stirring. The undersides of the sprouts should turn golden brown.
  3. Turn the sprouts over, add your hazelnut oil, balsamic vinegar, orange zest and maple syrup. Cook for a further 5 to 7 minutes until the other sides begin to turn golden brown.
  4. Taste and season with the remaining salt (if needed) and cracked black pepper. Toss in the pomegranate seeds and toasted hazelnuts and serve!

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