HOLISTIC CHEF EDDIE'S TIP OF THE DAY #92

Today I pay tribute to my favorite vegetable, the wonderful Brussels Sprout and I am featuring POMEGRANATE-ROASTED BRUSSELS SPROUTS.  I have always loved Brussels Sprouts but found a new liking for Pomegranates when I went to Israel in 2016.  They are so nutritious.  They protect us from free radicals, thins the blood, presents atherosclerosis, prevents arthritis, fights erectile dysfunction and fights heart disease and prostate cancer.  I had no idea that they were so powerful.  I use to hate getting the seeds out of the skin but I found an easy way to do it.  First I quarter the Pomegranate.  Then I immerse it in a large bowl filled halfway with water and break open the quarter slice and flick the seeds away from the skin.  They drop in the water and at the end, use a strainer to isolate the seeds.  They are so delicious and used in many recipes.  Now for the Brussels Sprouts.  They are a nutrient powerhouse.  They are rich in Vitamin C, Vitamin K, Vitamin B6, potassium, iron, thiamine, magnesium, phosphorus and heal damaged cells.  All in all, this recipe is packed with everything beneficial for good health.  If you haven't tried either of the main ingredients, I invite you to try them.  I love them and eat them all of the time.  It seems like the restaurants I have been visiting all have Brussels Sprouts done every which way on their menu.  Very popular, very delicious indeed.
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               POMEGRANATE-ROASTED
                    BRUSSELS SPROUTS

1 1/2 pounds Brussels Sprouts, halved
1/4 cup Extra Virgin Olive Oil
3/4 teaspoon Salt
1/4 teaspoon Black Pepper
1/2 cup Pure Pomegranate Juice
1 Tablespoon Lakanto Maple Flavored Syrup
1/4 cup Sliced Almonds, toasted
2 Tablespoons Pomegranate Seeds

1)  Remove any yellow or brown outer leaves of the Brussels Sprouts, cut off the stems and cut the sprouts in half.  Place the sprouts in a large bowl and toss them with the Extra Virgin Olive Oil, Salt and Pepper until thoroughly coated.  
2)  Pour them into a rimmed baking sheet and roast them in a 375 degree oven for 35 minutes until fork tender, turning them frequently with a spatula to make sure they are evenly roasted.
3)  While they are cooking, cook the Pomegranate Juice and Maple Flavored Syrup in a small saucepan over medium heat until it comes to a simmer.  Let it simmer for 10-15 minutes or until it rediuces to a syrup-like consistency.  
4)  Drizzle the roasted Brussels Sprouts with Pomegranate Syrup and toss the the Almonds and Pomegranate Seeds.  So good you won't eat only a couple.  You'll devour the lot of them.