Did you know they grow on a stalk? They do look strange and have developed quite a bad rep. A friend of ours literally cringed at the sound of it, but we disagree….
After eating far too much Costco peppermint bark as an after-work snack we decided to eat something delicious and nutritious for dinner. We had been staring at a giant pomegranate in our fruit bowl for a week afraid to bust into it for fear of all the hard work in peeling it. Fear not! We came up with a fabulous pomegranate, walnut and yes, brussel sprout recipe that we couldn’t help but try. We halved 15-20 brussel sprouts, drizzled them with olive oil, sprinkled with salt and pepper and then baked them to a crisp (about 25 minutes) before adding the other ingredients. One thing you should know about us is that we don’t usually measure ingredients, unless baking. Therefore, please add as many toasted walnuts and pomegranate seeds as your little heart desires (we added about 2 handfuls of pom seeds and ¼ cup warm, toasted walnuts). Mix it all up with a pad of butter and its ready to eat! You will find that the pomegranate seeds are the perfect addition to this dish as it gives an extra crunch and subtle sweetness.
Pomegranate-peeling: For those of you who have no idea which is the best way to go about harvesting pomegranate seeds, here is the easiest way to do so, without sacrificing half of the fruit for the cause.
Get a big bowl and fill it up half way with cold water. Basically just go at it and peel everything into the bowl. You will find that the seeds sink to the bottom of the bowl, and the white pulp floats to the top! Now all you have to do is scoop the pulp off the top, strain seeds, and enjoy chilled pomegranate seeds.