Califonia Bountiful
Side Dish

Timaree's Brussels sprouts with citrus and pomegranates

This recipe just might turn a Brussels sprout skeptic into a believer, says Sacramento dietitian Timaree Hagenburger. "I absolutely love this recipe and eat it every single chance I get!"

Timaree Hagenburger
Nutrition Professor, Cosumnes River College, Sacramento

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1 to 2 lb. Brussels sprouts
1 to 2 oranges (if using mandarins or Clementines, use 3 to 6)
Zest and juice of 1 lime (optional)
2 to 4 tbsp. pomegranate molasses
1/2 cup fresh or frozen pomegranate arils/seeds
2 to 4 tbsp. roughly chopped pistachios


Rinse Brussels sprouts under cool water. Cut in half lengthwise and steam for 8 minutes or until just tender and bright green. Zest oranges and lime (if using), then peel oranges and dice flesh into small pieces. Toss cooked Brussels sprouts with citrus zest, pomegranate molasses, diced oranges and lime juice (start with a few teaspoons at a time). Taste and add more pomegranate molasses and/or lime juice, as needed. When ready to serve, add a generous sprinkle of pomegranate arils and top with chopped pistachios. Delicious warm or cold!

The Nutrition Professor's prep smart tip: Be sure to zest citrus fruits before cutting them into pieces to squeeze the juice. A microplane is my favorite zesting tool, and we want the zest, as it has been shown to help prevent skin cancer.

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