TRYTHISDISH

by Kim Beavers, MS, RDN, CDCES Registered Dietitian Nutritionist, Chef Coach, Author Follow Kim on Facebook: facebook.com/eatingwellwithkimb

If you think you don’t like Brussels sprouts give this recipe a shot. It will turn you into a Brussels sprouts eater in no time!

Ingredients

• 1 cup pomegranate juice

• 1 tablespoon honey

• Vegetable oil cooking spray

• 1 tablespoon extra-virgin olive oil

• 1 pound Brussels sprouts

• 1 cup julienned carrots (carrots cut into thin strips)

• ½ teaspoon salt

• ¼ teaspoon pepper

• ¼ cup toasted walnuts

Directions

Preheat the oven to 400 degrees.

Place pomegranate juice and honey in a small saucepan over medium-high heat. Cook for 15 minutes or until the juice is reduced to ¼ cup or less and a little “syrupy”. Meanwhile, line a baking sheet with aluminum foil for easy clean up. Coat the aluminum with cooking spray and add the oil; set aside.

To prepare the Brussels sprouts, remove the outer leaves and trim the brown stem end. Cut the small ones in half and the larger ones in quarters and place on the prepared baking sheet. Add the carrots to the baking sheet and toss the vegetables to coat in oil. Sprinkle with salt and pepper and roast for 20 minutes turning halfway through cooking time to promote even browning. Once done drizzle with the pomegranate reduction and walnuts enjoy! Note you may not use all of the syrup.

Yield: 6 servings (serving size: 1/2 cup)

Nutrition Breakdown: Calories 130, Fat 6g (0g saturated, 1.8g monounsaturated), Cholesterol 0mg, Sodium 135mg, Carbohydrate 18g, Fiber 4g, Protein 4g Percent Daily

Value: 110% Vitamin C, 80%

Vitamin A, 6% Calcium, 8% Iron Diabetes Exchanges: 2 Vegetables, 1 Starch, 1 Fat