Brussels sprouts are not for the inexperienced palate. Their bitter taste takes getting used to and children like to avoid it. For years (maybe even decades) it wasn’t found on my plate until I had it at a friends’ house one Thanksgiving evening in Los Angeles. It came fresh from the oven with a few apples, potatoes and carrots, and it tasted wonderful. From then on the spell was broken and the little Brussels sprouts found their way into my kitchen. However, I always like them best when roasted in the oven. I like to combine them with something sweet, such as apples or pomegranate seeds, because the sweetness harmonizes the Brussels sprouts bitter taste.
Incidentally, the sprouts have it really in them: they activate the immune system by improving the intestinal environment and by stimulating the formation of defense cells. Their protective substance sulphoraphane has a strong anti-inflammatory effect and can even destroy cancer cells. Brussels sprouts also have a regulating effect on the hormonal balance and help with hormonal complaints such as premenstrual syndrome or pathological changes in the prostate in men.
In my salad of the week I combine roasted Brussels sprouts with nutty buckwheat, which cares for the liver, helps detoxify and provides high-quality vegetable protein. And then with my favorite winter fruit: pomegranate, which has an antiviral effect and has been used for thousands of years as a remedy for joint inflammation, high blood pressure and fungal infections.
And now my question for you: brussels sprout – yay or nay? Please let me know in the comments below!
ROASTED BRUSSELS SPROUTS SALAD
- Preheat the oven to 180°C.
- Wash the Brussels sprouts, cut off the stalk and cut in halves. Wash the apples, remove the core and cut into small cubes together with the skin. Peel and dice the onion. Place the Brussels sprouts, apples and onions on a baking sheet lined with baking paper and mix with the olive oil, maple syrup and salt. Bake for 20 minutes.
- Put buckwheat, water and 1/3 teaspoon salt in a saucepan and bring to a boil. Reduce the heat and cook the buckwheat “al dente” for about 8 minutes. Put in a sieve and rinse with warm water. Put aside.
- Hold the pomegranate over a bowl and use a wooden spoon to knock out the seeds. Set the seeds aside.
- Mix all ingredients for the dressing until smooth.
- Mix the buckwheat, baked vegetables and dressing together. Mix in 2/3 of the mint. Serve sprinkled with the remaining mint and pomegranate seeds.