Shaved Brussels Sprouts with Pomegranate and Mint
For a while now, I’ve been wanting to come up with a dish that featured these two superfoods: Brussels sprouts and pomegranates. I thought the fresh pop of the pomegranate seeds would pair nicely with earthy, caramelized Brussels sprouts. I added a bit of grated Parmigiano Reggiano for some umami, pumpkin seeds for crunch and mint, lemon zest and lemon juice to liven it all up.
Estimated Nutrition (whole recipe, rough)
Counts 7 of 11 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Brussel Sprouts | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Seed | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds Of Brussel Sprouts
- ¼ cups Olive Oil Plus 1 T Divided
- 2 cups Shallots, Sliced
- 5 cloves Garlic, Peeled And Sliced
- ⅓ cups Salt And Pepper, to taste
- ¾ cups Grated Parmigiano Reggiano
- ¼ cups Pumpkin Seeds, Toasted
- 1 cup Lemon Juice
- ¼ cups Pomegranate Seeds
- 1 whole Fresh Mint, Roughly Chopped, Or More As Desired