Maple Brussel Sprouts & Snow Peas

Brussel Sprouts are part of the cruciferous family and are bitter and astringent in taste and can aggravate Vata and cause bloating. In order to reduce that, we have added sweet, sour and salty tastes to offset the effect. We also cook the sprouts well until they are browned. 2 servings

Ingredients

2 cups Brussels Sprouts (trimmed and halved)

1/2 tsp Extra Virgin Olive Oil

Sea Salt & Black Pepper (to taste)

1 tbsp Dijon Mustard

1 tbsp Maple Syrup

2 tbsps Slivered Almonds toasted

1/4 cup Microgreens (optional)

1/4 cup Pomegranate Seeds

1 tsp Lemon Zest

Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper. Toss the Brussels sprouts with olive oil, sea salt and pepper. Spread across the baking sheet and bake for 22 to 24 minutes.

While the Brussels sprouts roast, mix the dijon mustard with the maple syrup in a small bowl and set aside.

Remove the Brussels sprouts from the oven and toss with the dijon maple dressing. Add the blanched snow peas. Transfer to a serving dish add slivered almonds, pomegranate seeds and microgreens (optional). Enjoy!