Brussels sprouts are one of my favorite foods. Does that make me weird? I can’t help it, when they are roasted up all brown and crispy, I stuff my face and go to my happy place.
The original intention for this recipe was to glaze the brussels with pomegranate molasses. It was hubby’s idea (I think it stemmed from Bobby Flay’s obsession with pomegranate molasses and hubby’s obsession with Bobby Flay). I thought it sounded amazing. The snag came when I couldn’t find pomegranate molasses. So plan B was the pomegranate juice dressing.
Turns out, I didn’t even need the pomegranate molasses to make this dish delish. I was a little afraid it was going to be too sweet, but the hint of sweet was the perfect balance for the savory brussels and the balsamic. Mmmm, my mouth is watering just writing up this recipe. I had it as a meal, but it would also be a fantastic Christmas side dish.
The clementine zest and juice really adds a wonderful winter freshness that wakes up the whole dish. I am a huge fan of buying clementines at this time of year, because the big crate of them brings on childhood nostalgia. I loved those as a snack when I was younger!! I was also always fascinated by the crate!! Weird again?
Clementines are so Christmas-y to me. I think it’s because Jamie Oliver always uses them in his Christmas cooking specials. Which are my favorite. Hubby and I were recently chatting about places we would like to visit in the world and I said England. He asked what I would want to do in England and I said “see Jamie Oliver!! Haha just kidding. Well kind of..”
Health highlight of brussels sprouts: Brussels sprouts have strong cancer preventing compounds. They are also heart healthy, and have been shown to lower cholesterol, and may help with blood vessel health. Brussels sprouts also support the body’s detoxification process, as well as supporting digestion. They are strongly anti-inflammatory, and full of healthy antioxidants. They are a good source of iron, and a very good source of vitamins A, C, and B6. Because of these nutrients, brussels support healthy skin with good elasticity.
- 1 ¼ cups Water
- 1 cup Quinoa (rinsed if your brand is not pre-rinsed)
- 1 lb Brussels Sprouts (trim the bottom and half)
- 1 tablespoon EV Olive Oil
- 4 Clementines (zest all 4, juice 1 – you can have the others as a snack later J)
- ½ cup Pomegranate Juice
- 2 tablespoons Balsamic Vinegar
- ¼ cup EV Olive Oil
- Pinch Garlic Powder
- Salt and Pepper to taste
- Preheat the oven to 425 degrees (F)
- In a medium pot bring the water to a boil
- Add the quinoa
- Cover the pot and cook for 15 minutes
- Add the clementine zest and juice to the quinoa to steep
- On a baking sheet toss the brussels with the oil
- Bake for about 15 minutes, or until the brussels are brown and begin to crisp
- Toss the brussels with the quinoa
- Add dressing to taste (you will likely have more dressing than you need)
- Taste for seasoning, add salt and pepper to taste
- Dish up and eat!!!!!