Sweet Potato with Brussels Sprouts and Pomegranate Seeds
Anything with pomegranate looks great on the holiday table. This simple and colorful vegetarian dish can be enjoyed both hot and cold. The recipe presents a simple, yet wonderfully rich flavor combination, and even those who hate brussels sprouts usually like this dish. The naturally bitter flavor of brussels sprouts is offset by the sweetness of the sweet potato and fresh tanginess of the crunchy pomegranate seeds.
This dish can be served as a colorful, fresh side dish. It can also be served over the bed of quinoa for a more satisfying meal or over the bed of arugula for a wonderful salad. Sweet potato is rich in Vitamins A, B, choline, potassium, and fiber, while brussels sprouts provide protein, as well as Vitamins C and K.
2 large Sweet Potatoes cubed
6 tablespoons Extra Virgin Olive Oil divided
3 cups Brussels Sprouts sliced
Seeds of one Pomegranate
1 teaspoon Sea Salt
1. Preheat the oven to 450 degrees.
2. Place the potato chunks on a cookie tray. Put four tablespoons of oil on top and roast for about 30 minutes or until the potato chunks are soft.
3. In the meantime, stir-fry the brussels sprouts in olive oil for three minutes, so that they are still crispy, yet browned.
4. In a large serving bowl, mix the sweet potatoes with the brussels sprouts gently, so that the potatoes don’t turn mushy.
5. Sprinkle with pomegranate seeds and serve.