Can you believe the Christmas season is here?! I am so excited for everything the holiday season has to bring, especially all of the delicious food! This year, I have been experimenting with trying to create some "healthy" festive recipes for the holidays. Now don't get me wrong, I love eating of the traditional cookies, casseroles, pies, festive drinks, etc. but I also try to maintain a healthy lifestyle throughout the holidays. This recipe incorporates two nutrient powerhouses; pomegranates and brussels sprouts.
Pomegranate seeds are a nutrient powerhouse. They are packed with fiber, vitamin C, and potassium, as well as strong antioxidants. They are shown to reduce inflammation and risk of chronic disease such as cancer, diabetes, and heart disease. Not only are pomegranates full of nutrients, but look at that color! The ruby red color comes from the antioxidants (anthocyanins) in the fruit, and makes them perfect addition to holiday dishes. Adding pomegranate seeds to your holiday dishes like vegetables and salads is like “decking the recipes with holly.”
Brussels sprouts or “baby cabbages” as I often hear them referred to have a bad reputation. This is largely due to horrible childhood memories of parents forcing you to finish your plate of overcooked, mushy little cabbages.
Brussels Sprouts are a hearty side dish that is low in calories and full of nutrients. One cup of cooked brussels sprouts contains only 50 calories and is high in vitamin K, Vitamin C and folate. They are low on the glycemic index, making them a great option for those managing their blood sugars.
Roasting brussels sprouts gives them a crispy texture and savory flavor, which pairs well with a sweet vinaigrette. Adding some crunch from toasted pecans and pomegranate seeds, takes these brussels sprouts over the top.
I hope this healthy, festive holiday dish makes an appearance on your family table this season!