Shortly after my professor sang its praises and swore it was his favorite vegetable, I made Brussels sprouts for the first time. "They're loaded with vitamin K, which plays a role in healthy blood clotting," he said. "Plus they've got enough vitamin C to keep your immune system healthy and your wounds nice and healed."
So in my happiest you-can-do-it spirit, I microwaved them, put them in a small bowl, and ate them with a bit of salt and pepper. Disgusting. There I sat in my kitchen, feeling annoyed that they're properly called "Brussels" sprouts (couldn't we just make it easier for all of us and drop the third S!?) and feeling like I'd be an inadequate dietitian since I didn't like these "cute little cabbages."
Fast forward four years and I began hearing more about the secrets of the sprouts. Botanically, they're a member of the Brassica family, which means that they're related to other good-for-you foods like broccoli, kale, and cabbage. Like their relatives, they contain protective glucosinolates...phytonutrients that aid in healthy detoxification and have cancer-protecting properties.
So I tried them again. And again. I loved them.
And with this recipe, I think you will love them just as much...not only because the sprouts are good for you, but because they taste great, too!
Brussels Sprouts, Pomegranate, Walnut and Feta Salad
- 3 cups Brussels sprouts, washed, stemmed, and halved
- 2 Tablespoons olive oil
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 heaping cup walnuts, chopped
- 1 cup pomegranate seeds
- 1/3 cup crumbled feta cheese
- 2 Tablespoons white balsamic vinegar (mine was aged white balsamic cranberry pear vinegar purchased from a local distributor)
- Preheat oven to 350 degrees Fahrenheit.
- Combine Brussels sprouts, oil, salt, and pepper until sprouts are evenly coated and place mixture on baking sheet.
- Roast sprouts in the oven until centers of the sprouts are tender, about 20-30 minutes (turning sprouts once halfway through).
- Remove roasted Brussels sprouts from oven and let cool.
- Combine roasted Brussels sprouts with walnuts, pomegranate seeds, feta cheese, and balsamic vinegar.