Normally I’m not into food that I have to work for. Anything that has to be peeled, broken, extracted and/or scooped is frowned upon. I like simple and easy.
However, there is one exception, a food that even the laziest of eaters cannot resist. It’s a beautiful fruit that is worth the effort just to experience the amazing taste and health benefits of it. That fruit is pomegranate.
Despite the work, pomegranates are hands down my favorite fruit. Every year around November they start to pop up in the stores here in Michigan, and I buy them as fast as week can eat them, usually 1 or 2 a day.
And worth it they are. Pomegranates are considered one of the world’s healthiest foods providing a cocktail of antioxidants that have been shown to reduce blood pressure, increase heart and artery health, act as mood enhancers, increase bone mass and inhibit growth of cancer cells. I think that covers most of America’s health problems! Pretty great for a little red fruit.
And if the work still bothers you, I have the perfect solution. Introduce them to your kids. Before you know it they will be peeling and extracting the seeds for you, and you will all reap the benefits!
Roasted Brussels Sprouts with Pomegranate and Goat Cheese
About a month ago I was in a restaurant in San Diego that served roasted Brussels sprouts with dried cranberries. It was a delicious combination! I decided to mimic the dish using pomegranates and goat cheese. I loved it! In fact pomegranates can be used in place of cranberries, cherries or other fruits in your favorite dishes.
1 lb. Brussels sprouts, ends and outer leaves removed
1-2 tablespoons grapeseed oil
1/2 teaspoon sea salt
Seeds from 1 pomegranate
3 oz goat cheese
In a large bowl, toss Brussels sprouts with oil and salt until coated. Roast at 400 degrees until soft, about 20-30 minutes. Place roasted Brussels sprouts in a serving bowl. Gently mix in pomegranate seeds and sprinkle with goat cheese. Serve warm or chilled.