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Roasted Brussel Sprouts with Fennel and Pomegranate Seeds [Vegan]
When brussel sprouts are roasted they change into crispy, but tender within the inside, with a pleasant smokiness from the turmeric powder. The mix of fennel and pomegranate seeds provides a wonderful dimension to this dish. The fennel is good and crispy, whereas the contemporary pomegranate seeds prime off the dish…
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The way to Put together Roasted Brussel Sprouts with Fennel and Pomegranate Seeds [Vegan]
- Begin by preheating your oven to 420°F.
- Then slice the brussel sprouts and fennel in half (lengthwise) and place in a big mixing bowl. Peal the primary layer off the brussel sprouts and fennel to verify they’re actually clear.
- Now sprinkle just a few dashes of the turmeric powder, olive oil and sea salt.
- Combine effectively and then place the greens on a baking sheet and bake for 25-Half-hour.
- Half manner by way of cooking, be sure to show the veggies and drizzle with slightly extra olive oil.
- As soon as the brussel sprouts are crispy, take away from the oven, sprinkle with pomegranate seeds and revel in this lovely dish!
