- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 40 mins
- Serves
- 8
Ingredients
- 1/4 cup
- olive oil
- 60 mL
- 3 tbsp
- cider vinegar
- 45 mL
- 1 tbsp
- Dijon mustard
- 15 mL
- 1 tbsp
- honey
- 15 mL
- 1/2 tsp
- ground cumin
- 2 mL
- salt and cracked black pepper to taste
- 1 1/3 lb
- Brussels sprouts
- 700 g
- 1/3 cup
- pomegranate seeds
- 75 mL
- 2 ½ oz
- soft goat or feta cheese, crumbled
- 75 g
- finely chopped fresh parsley, to garnish (optional)
Directions
Step 1
In large bowl, whisk together oil, vinegar, mustard, honey, cumin, salt and pepper; set aside.
Step 2
Bring a large saucepan of water to a boil. Meanwhile, trim off stems from Brussels sprouts. Pull off 2 or 3 outer leaves off; set aside. Cut each sprout, lengthwise, into thin wedges.
Step 3
Add Brussels sprout wedges into boiling water. Simmer until slightly softened and bright green, about 3 to 3 1/2 min. Add the leaves to the pot; cook another 30 sec.
Step 4
Drain wedges and leaves. Pour into the bowl of dressing; toss to coat. Transfer to serving platter or bowl. Sprinkle with pomegranate seeds, cheese and parsley, if using
Tip
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
