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Roasted Brussel Sprouts with Fennel and Pomegranate Seeds [Vegan]
When brussel sprouts are roasted they become crispy, yet tender in the inside, with a nice smokiness from the turmeric powder. The combination of fennel and pomegranate seeds adds a beautiful dimension to this dish. The fennel is sweet and crispy, while the fresh pomegranate seeds top off the dish... Read More
Ingredients You Need for Roasted Brussel Sprouts with Fennel and Pomegranate Seeds [Vegan]
How to Prepare Roasted Brussel Sprouts with Fennel and Pomegranate Seeds [Vegan]
- Start by preheating your oven to 420°F.
- Then slice the brussel sprouts and fennel in half (lengthwise) and place in a large mixing bowl. Peal the first layer off the brussel sprouts and fennel to make sure they are really clean.
- Now sprinkle a few dashes of the turmeric powder, olive oil and sea salt.
- Mix well and then place the vegetables on a baking sheet and bake for 25-30 minutes.
- Half way through cooking, make sure to turn the veggies and drizzle with a little more olive oil.
- Once the brussel sprouts are crispy, remove from the oven, sprinkle with pomegranate seeds and enjoy this beautiful dish!
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