Paula Recommends …Roasted Brussels Sprouts with Pomegranate Reduction

A wonderful selection of vegetable sides completes any  feast and this one is perfect for the fall. It’s simple and oh, so delicious! Brussels sprouts and fresh pomegranate seeds are also both rich in cancer-fighting antioxidants which help protect the body against inflammation. – Paula Meyer, Mission Training Center Nutritionist


1 lb. Brussels sprouts, washed, trimmed and halved
2 Tablespoons olive oil
Fine sea salt to taste
1 cup pomegranate juice
1⁄4 cup sugar (can be maple, brown, date, coconut or granulated)
Pomegranate seeds*

1. Position the baking rack in the middle of the oven and heat the oven to 425 degrees.
2. In a large bowl, toss the Brussels sprouts with oil and a few pinches of salt.
3. Spread the Brussels sprouts over a shallow baking pan and roast for about 30 to 35 minutes, or until the sprouts are lightly browned and crispy.
4. While the Brussels sprouts are roasting, in a small saucepan combine the pomegranate juice with the sugar and set over medium heat, stirring until the sugar is completely dissolved. When the liquid comes to a simmer, reduce the heat to medium low and gently simmer until the liquid is reduced to one quarter of the original amount and is thick and syrupy, about 25 minutes.
5. Toward the end, watch the reduction carefully – it can go from thick to burned in a matter of seconds. Transfer the reduction to a cooling rack and let it come to room temperature. Do not refrigerate.
6. Drizzle the reduction over the Brussels sprouts and sprinkle with pomegranate seeds.

Makes 4 servings.

*Note: To remove the seeds from the pomegranate: Cut fruit in half, not through stem end; fill large bowl with cool water and submerge the pomegranate, skin side up/seeds facing bottom of bowl, and gently push on the skin sides with your thumbs, dislodging seeds into the water. As you gently use your fingers to nudge seeds out of pod, they will drop to the bottom of the bowl, pith will float to the top, and no messy red spots all over the kitchen! Skim the pith off the top of the bowl of water before draining seeds into colander.

Nutritional info (per serving): Calories 170; Fat 5.5g; Sat Fat 0.5g; Carbohydrates 30g; Protein 2.5g; Dietary Fiber 2.5g; Sugar 22g (2/3 comes from natural sugar provided by the fruit and juice); Sodium 60mg