Brussels sprouts with horseradish and pomegranate seeds

6 servings

30 minutes

Brussels sprouts with horseradish and pomegranate seeds is a vibrant and unusual dish from Belgian cuisine that combines the tenderness of roasted vegetables with the spicy sharpness of horseradish and the sweet freshness of pomegranate. Roasted to a caramel hue, Brussels sprouts acquire a rich, nutty flavor, while lemon zest and wine vinegar add a subtle tang. Horseradish gives it a piquant kick, making the dish warming and invigorating. Pomegranate seeds not only add bright color but also refreshing contrast. This dish is perfect as a side to meat but can also serve as a light snack on its own, especially in cooler weather. It's a simple yet elegant way to showcase the rich flavor of Brussels sprouts and turn them into a star dish on the table.

Energy value per serving

• Calories: 119.9
• Proteins: 9.9g
• Fats: 1.2g
• Carbohydrates: 23.1g

Ingredients

• Brussels sprouts: 900 g
• Salt: to taste
• Ground black pepper: to taste
• Smoked paprika: 0.5 glass
• Lemon zest: 2 tbsp
• Lemon juice: 2 tbsp
• Wine vinegar: 2 tsp
• Pomegranate seeds: 0.5 glass
• Horseradish: 250 g

Cooking steps

1. Preheat the oven. Boil the Brussels sprouts in boiling water for 4 minutes.

   Required ingredients:

   • Brussels sprouts: 900 g

2. Drain in a colander and place in a bowl of cold water. Drain again, cut in half, and dry with paper towels.

3. Mix on a baking sheet with oil, paprika, salt, and pepper.

   Required ingredients:

   • Smoked paprika: 0.5 glass
   • Salt:  to taste
   • Ground black pepper:  to taste

4. Bake until caramelized for 8-10 minutes. Mix with lemon zest, lemon juice, and vinegar.

   Required ingredients:

   • Lemon zest: 2 tablespoons
   • Lemon juice: 2 tablespoons
   • Wine vinegar: 2 teaspoons

5. Serve with pomegranate seeds and horseradish.

   Required ingredients:

   • Pomegranate seeds: 0.5 glass
   • Horseradish: 250 g