Roasted Brussel Sprouts with Fennel and Pomegranate Seeds [Vegan]

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Author Bio Discover more recipes with these ingredients Roasted Brussel Sprouts with Fennel and Pomegranate Seeds [Vegan] Ingredients You Need for Roasted Brussel Sprouts with Fennel and Pomegranate Seeds [Vegan] How to Prepare Roasted Brussel Sprouts with Fennel and Pomegranate Seeds [Vegan]

Author Bio

Marie is a food photographer in San Francisco, CA, and the author of 8thandlake, a…

Roasted Brussel Sprouts with Fennel and Pomegranate Seeds [Vegan]

When brussel sprouts are roasted they become crispy, yet tender in the inside, with a nice smokiness from the turmeric powder. The combination of fennel and pomegranate seeds adds a beautiful dimension to this dish. The fennel is sweet and crispy, while the fresh pomegranate seeds top off the dish…

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Ingredients You Need for Roasted Brussel Sprouts with Fennel and Pomegranate Seeds [Vegan]

5 cups brussel sprouts
1 fennel bulb
Seeds from 1 1/2 pomegranates
3 tablespoons olive oil
Few dashes of turmeric powder
Sprinkle of sea salt

How to Prepare Roasted Brussel Sprouts with Fennel and Pomegranate Seeds [Vegan]

Start by preheating your oven to 420°F.
Then slice the brussel sprouts and fennel in half (lengthwise) and place in a large mixing bowl. Peal the first layer off the brussel sprouts and fennel to make sure they are really clean.
Now sprinkle a few dashes of the turmeric powder, olive oil and sea salt.
Mix well and then place the vegetables on a baking sheet and bake for 25-30 minutes.
Half way through cooking, make sure to turn the veggies and drizzle with a little more olive oil.
Once the brussel sprouts are crispy, remove from the oven, sprinkle with pomegranate seeds and enjoy this beautiful dish!